Coconut Cupcakes with Pomegranate Frosting

Coconut Cupcakes
24 cupcakes

1 box Pillsbury classic white cake mix
1 13 oz. can coconut milk, stirred
1/3 c. vegetable oil
3 eggs
1 tsp. vanilla
2 c. flaked coconut

Stir together cake mix, coconut milk, oil, eggs and vanilla until combined. Fold in coconut. Line a cupcake pan with cupcake liners. Divide batter evenly among them.

Bake at 350 for 18-22 minutes or until the tops spring back when lightly touched. Remove from pan and cool on wire rack.

Pomegranate Frosting
Frosts 12 - 24 cupcakes, depending on how thick you apply it

1 1/2 c. pomegranate juice
5 tbsp. butter, softened
4 tbsp. cream cheese, softened
2 tbsp - 1/4 c. milk
1 lb. powdered sugar

In a saucepan, bring pomegranate juice to a low boil, reduce heat slightly and allow juice to boil down until reduced in half it's volume. Allow to cool.

Blend together butter and cream cheese. Add pomegranate reduction. Gradually add the powdered sugar, using milk to maintain the frosting consistency, as necessary.