Recipe from Double the Deliciousness
1 box white or vanilla cake mix
1/3 cup oil
1/3 cup sour cream
1/2 cup coconut milk
1/2 cup buttermilk
1 tablespoon coconut extract
Strawberry Buttercream Frosting
1 cup butter, softened
4 cups powdered sugar
4 tablespoons strawberry jam (they are best when you use this Strawberry Freezer Jam!!!)
Flaked coconut for top
Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners.
Mix all cake ingredients together in mixer until smooth. Put batter into liners about 2/3's full. Bake for 17-20 minutes or until toothpick inserted comes out clean. Set aside and let cool completely.
For the buttercream, beat butter until smooth. Add the powdered sugar and jam and mix until combined. Pipe onto cooled cupcakes. Place coconut in a bowl and then roll the frosting in the coconut. Top with a cut little straw and they're ready to go!