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Desserts

Coconut Pudding Poke Cupcakes

photo by:kraft
Coconut cream pudding, coconut extract and toasted flaked coconut combine to make these pudding poke cupcakes the coconuttiest around!
time
prep:
20 min
total:
2 hr 37 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) white cake mix
2
pkg.  (3 oz. each) JELL-O Coconut Cream Flavor Cook & Serve Pudding
1
cup  powdered sugar
1
qt.  (4 cups) milk
2
Tbsp.  butter or margarine
1/2
tsp.  coconut extract
1
cup  BAKER'S ANGEL FLAKE Coconut, toasted

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.

MIX dry pudding mixes and sugar in medium saucepan; stir in milk, butter and extract. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes; sprinkle with coconut.

REFRIGERATE 2 hours.

Kraft Kitchens Tips

Note
Instead of using handle of wooden spoon to poke holes in cake, use a plastic drinking straw with turning motion to make large holes.
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
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