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Abominable Coconut Cupcakes

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A close up of a piece of cake on a plate, with Coconut and Cupcake
Light, moist, and delicious, these homemade coconut cupcakes are an easy and simple dessert. Vanilla cake mix is combined with pudding, shredded coconut, coconut milk, and Cool Whip for a fluffy, yummy treat.
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We’re excited to partner with Universal Pictures Home Entertainment to bring you this yummy dessert inspired by the film Abominable! 

Moist and fluffy, these homemade coconut snowball cupcakes are the perfect sweet treat. Simple and easy to make from scratch, coconut cupcakes are baked then topped with frosting and rolled in coconut flakes.

Our family has always loved movie night — it’s a time to unwind and connect together. 

A woman eating a sandwich

We pile on the sofa with warm blankets, a lovie, plus a treat and we’re ready to be entertained! 

Sam has been excited waiting for the release of Abominable after loving it in theatres. It was the #1 animated movie of the year!

Releasing just in time for the holidays, watch the movie now on Digital, and purchase the Blu-ray & DVD when it releases on December 17.

Abominable is full of adventure, magical moments, and is a really inspiring story, plus the animation is beautiful. 

The new home entertainment release is packed with over an hour of bonus content, including 2 original shorts. Be sure to watch the trailer below!

PRO TIP: The Abominable Blu-ray or DVD is the perfect family gift idea this holiday season — tuck it inside a gift basket packed with goodies and a warm blanket for a family you love to enjoy together. 

Coconut Snowball Cupcakes 

These easy coconut cupcakes are the perfect dessert to enjoy during a family movie night — they’re inspired by Abominable’s loveable character Everest the yeti!

A person wearing a costume, with Universal Pictures

They’re simple to bake thanks to our cake mix hack and easy decorating method. The result is a rich, light, moist coconut-flavored cupcake topped with fluffy frosting and coconut, plus an Everest printable topper

Ingredients for Coconut Cupcakes

A plate of food on a table, with Coconut and Cupcake

  • 1 box yellow cake mix with pudding
  • 2 cups shredded coconut
  • 15 ounce can cream of coconut milk
  • 16 ounces Cool Whip

How to Make Coconut Cupcakes from Scratch

A person sitting at a table

STEP ONE: Mix the batter according to the box directions plus add one cup of shredded coconut. Divide evenly into a lined cupcake tin. 

STEP TWO: Remove from the oven and while it’s still warm, use a fork to pokes holes evenly throughout the cupcakes. 

STEP THREE: Pour the cream of coconut milk across the cupcakes, so it seeps down into the holes. Allow to cool.

STEP FOUR: Mix the remaining cup of shredded coconut with the 16 ounces of Cool Whip and use to frost the cupcakes. 

STEP FIVE: Decorate with our free printable Everest toppers here and serve. 

A piece of cake sitting on top of a table

Easy to make and super delicious, these simple coconut cupcakes are the perfect sweet dessert to make your family for Abominable movie night. Own a copy on Digital now, and be sure to pick up the Blu-ray on December 17th to tuck under the tree! 

Fans can purchase the cute Everest T-shirt featured in this post from Tea Collection. They partnered with the film to design limited edition clothing in celebration of Abominable. Visit TeaCollection.com to view the full collection.

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A close up of a piece of cake on a plate, with Coconut and Cupcake

Coconut Cupcakes

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Light, moist, and delicious, these homemade coconut cupcakes are an easy and simple dessert. Vanilla cake mix is combined with pudding, shredded coconut, coconut milk, and Cool Whip for a fluffy, yummy treat.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24

Ingredients
  

  • 1 box yellow cake mix with pudding
  • 2 cups shredded coconut
  • 15 ounce can cream of coconut milk
  • 16 ounces Cool Whip

Instructions
 

  • Bake the cake mix according to box directions for cupcakes but also add 1 cup of shredded coconut.
  • Remove from the oven and while it's still warm, use a fork to pokes holes evenly throughout the cupcakes.
  • Pour the cream of coconut milk across the cake, so it seeps down into the holes. Allow to cool.
  • Mix the remaining cup of shredded coconut with the 16 ounces of Cool Whip and use to frost the cake.
  • You can also dip in additional shredded coconut for a more snowlike effect.

Nutrition

Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Cholesterol: 3mg | Sodium: 192mg | Potassium: 95mg | Fiber: 1g | Sugar: 16g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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