Coconut Cupcakes
- 1 (18 ounce) box French Vanilla cake mix
- 1 (3.4 ounce) package Jell-o Coconut Cream pudding mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs, lightly beaten
- 1 (13-ounce) can unsweetened coconut milk, divided use
- 2/3 cup sweetened shredded coconut
- remaining 9 ounces of coconut milk
- 2 cups (4 sticks) unsalted butter, room temperature
- zest of 2 medium limes
- 1.5 pounds (about 5 3/4 cups) confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- Produce
- Coconut, sweetened (2/3 cup)
- Coconut extract (1/2 teaspoon)
- Limes, zest of medium (2)
- Canned Goods
- Coconut milk, unsweetened (1 (13-ounce) can)
- Cooking & Baking
- Confectioners' sugar (1 1/2 pounds)
- French vanilla cake mix (1 (18 ounce) box)
- Jell-o coconut cream pudding mix (1 (3.4 ounce) package)
- Vanilla extract, pure (1 teaspoon)
- Vegetable oil (3/4 cup)
- Dairy
- Butter, unsalted (2 cups)
- Sour cream (1 cup)
- Refrigerated
- Eggs (4)
- Other
- remaining 9 ounces of coconut milk
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published August 28, 2012 (5 months ago).
238 people saved this recipe.
