Coconut Cream Cupcakes
Time: 60 min. hands on + 18 min. baking + 30 min. cooling 

Yield: 24-28 cupcakes
Recipe from the beautiful Cindi Schut 
1 white cake mix
1 (3.4 ounce) box instant coconut cream pudding
1/3 C flour
1/3 C sour cream
1 1/2 C water
1 t coconut extract
4 eggs
1/3 C vegetable or canola oil
1 (3.4 ounce) box instant coconut cream pudding
2 C half and half
1/2 C butter flavored shortening
1/2 C butter, softened
1 t coconut extract
3 1/2 - 4 C powdered sugar
1-2 T milk
3 C coconut


1. Pour the cake mix, flour and one box of the pudding into your stand mixer, or into a large mixing bowl. Toss the ingredients together to combine. 
2. Add the sour cream , water, eggs, oil and coconut extract to the dry ingredients. Beat on low speed until the ingredients are combined. Scrape the bottom and sides of the bowl and then beat on medium high speed for 2 minutes. The batter should be nice and glossy. 
3. Put some cupcake liners into your muffin tins. Fill each one 2/3 of the way full. Bake at 350 for about 15 minutes, or until the top of the cupcakes spring back when lightly touched. 
4. Remove the pans from the oven and let them sit on the counter for about 5 minutes.  Pour the cupcakes out of the muffin tins and then set them upright on a cooling rack. Let them cool completely. 

1. While your cupcakes are cooling, mix the other box of pudding and the half and half together in your stand mixer. It should take about 3 minutes for the pudding to thicken up. 
2. Lay the coconut out on a large jelly roll pan. 
PLEASE NOTE: Coconut gives off a bit of a burning gas when it's toasted. No reason be alarmed or anything, it's not super dangerous...or disgusting or anything. When you open the oven wait a few seconds before you lean down to peer in at it. Otherwise you will have stinging and burning eyes. End of note thanks for reading.
3. Toast the coconut in your oven at 350 degrees for about 10 minutes, or until golden brown. You'll want to stir it around a couple of times while it's toasting. Once it's golden brown take it out of the oven and let it cool.
4. When your cupcakes have cooled, place a large cake decorating tip (the tip number doesn't matter much. It just needs to be one with a large opening) into a pastry bag. Spoon the filling into the bag.

5. Stick the tip of your bag  into the top of each cupcake,
and squeeze some filling into the middle. 
1. Beat the butter and shortening together in your stand mixer until smooth. Add the the powdered sugar, milk and coconut extract. Beat it until well combined. If it seems a bit too thick more milk. If it seems too runny add more powdered sugar. 
2. Pipe the frosting onto the top of each cupcake. 
3. Place some of the toasted coconut into a small bowl and dip the frosted coconut into it. Be sure you do this just after the cupcake has been frosted. If you frost them all of the cupcakes first the frosting will begin to harden and won't stick to the coconut.
4. If it looks a little bit messy (with coconut falling all over the place) just cup your hand around the top to help the coconut fasted itself to the frosting. 
5. Store the cupcakes in the fridge. When you are ready to serve them, allow them to sit out for about 20 minutes before eating. They also freeze really well.