Deluxe Coconut Cupcakes

 deluxe coconut cupcakes
I was trying to think of desserts for Easter and I kept seeing all these cute recipes with coconut as little birds nests. So I decided that I was going to make a Coconut cupcake and sprinkle Cadbury eggs on top and this would be my bird’s nest. By the time I was finished I couldn’t put a egg on top of one of these cupcakes, they looked to delicious! Oh, by the way, they are super delicious!
1 cup sweetened flaked coconut, toasted
1 can sweetened condensed milk
1 yellow cake mix
1 1/4 cup coconut milk
1/3 cup vegetable oil
3 eggs
2 sticks of butter, softened
1 teaspoon vanilla
2 teaspoons of lemon juice
3 cups powdered sugar
1 cup toasted coconut

  • Preheat oven to 350 degrees. Line the cupcake pans with liners.
  • In a bowl, stir together 1 cup toasted coconut and sweetened condensed milk. Set aside.
  • Combine cake mix, coconut milk, oil and eggs. Divide the batter evenly in the cupcake pans ( about 2/3 full). Scoop 1 Tablespoon of the sweetened condensed milk mixture on the top of each cupcake.
  • Bake for 18 minutes or until the cupcake springs back when touched. Cool completely before you frost.
  • Frosting: Combine butter, vanilla and lemon juice, until smooth.
  • Add powdered sugar and mix until light and fluffy.
  • Sprinkle toasted coconut on top!!

To toast coconut; place on a baking sheet and bake at 350 degrees. Stir it a couple of times and be patient, it will get brown!
deluxe coconut cupcakes 1

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17 thoughts on “Deluxe Coconut Cupcakes”

  1. Oh. My. Lands. My mouth started watering as soon as the photo came up! Unfortunately, I'm the only one in my family who likes coconut. So more for me, I guess! Thanks for sharing at Fridays Unfolded!


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