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