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Creamy Coconut-Cheesecake Cupcakes

photo by:kraft
Cheesecake pudding and creamy coconut milk team up to make these the creamiest, cheesiest, coconuttiest cupcakes ever!
25 min
1 hr 30 min
24 servings

What You Need

pkg.   (2-layer size) yellow cake mix
cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
pkg.  (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
can  (11 oz.) coconut milk
container  (16 oz.) ready-to-spread vanilla frosting
cup  thawed COOL WHIP Whipped Topping
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. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended.

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.

SPOON frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. 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 frosted cupcakes 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.
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