Desserts

Coconut Cream Cupcakes

photo by:kraft

Love coconut cream pie but don't like to share? You can enjoy the same flavors in these cupcakes, filled with a luscious mixture of coconut and pudding.

time

prep:

25 min

total:

1 hr 30 min

servings

total:

24 servings

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What You Need

pkg. (2-layer size) yellow cake mix

2-2/3

cups BAKER'S ANGEL FLAKE Coconut (7 oz. pkg.), divided

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

can (11 oz.) coconut milk

tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed

cups fresh raspberries

fresh mint leaves

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.

BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.

MEANWHILE, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.

REMOVE cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top. Spread cupcakes with frosting. Garnish with remaining flaked coconut, raspberries and mint.

Kraft Kitchens Tips

Size-Wise

Since these delicious cupcakes have built-in portion control, they can help you keep tabs on portions.

How to Store

Keep refrigerated.

Storing Coconut

Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.