Ingredients

The following ingredients have 20 Servings
  • 1 white cake mix
  • 4 large egg whites
  • 1/2 cup oil
  • 1 cup canned coconut milk
  • 2 teaspoons coconut extract
  • 2/3 cup powdered sugar
  • 5 tablespoons heavy cream
  • 1 teaspoon coconut extract
  • 1 tablespoon sweetened shredded coconut
  • 5 cups powdered sugar
  • 1/4 cup butter (room temperature)
  • 3/4 cup heavy cream
  • 1 1/2 tssp coconut extract
  • Sweetened shredded coconut

Instruction

  • Preheat oven to 350 degrees. Line cupcake tray with cupcake liners. Set aside.
  • In large bowl combine the eggs, coconut milk, oil, and coconut extract. Stir to combine. Add in the white cake mix and stir until completely mixed.
  • Using a 1/4 cup measuring cup scoop the cake batter into the cupcake liners, filling them about 3/4 of the way full.
  • Bake for approximately 16 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven to cool, cool for 5 minutes in the cupcake tray, then remove to continue cooling on a wire rack.