1 box White Cake mix
1/2 c. sour cream
1/4 c. vegetable or Canola oil
1/2 c. water
1/3 c. cream of coconut (found in the drink aisle with the mixers)
1/2 t. vanilla
1/2 t. coconut flavoring
1 c. flaked coconut
1/2 c. butter softened
1 8 oz. package cream cheese, softened
4 c. powdered sugar
3 T whipping cream
1 tsp vanilla
Directions for cupcakes:
Preheat oven to 350 degrees Fahrenheit and line muffin pan with cupcake liners.
In sand mixer combine eggs, oil, water sour cream, coconut cream, vanilla, coconut flavoring and cake mix. Beat on low until incorporated and then turn to medium high for 2 minutes, scraping the bowl down twice.
Fill cupcake liners 2/3 full and place in preheated oven. Turn down the heat to 325 degrees Fahrenheit. (This will make your cupcakes nice and rounded on top.) Bake for 18-22 minutes or until toothpick comes out clean. Remove cupcakes and place on cooling rack for 3 minutes. Remove from muffin pan and allow to cool completely.
Put 1 c. flaked coconut on a sheet pan lined with parchment or baking mat and toast in 350 degree oven for 5 minutes or until the coconut is slightly golden brown. Remove from oven and cool completely.
In stand mixer combine the butter and cream cheese and beat for 2 minutes until combined. Add powdered sugar slowly and alternate with cream. Add vanilla once the sugar has all been added and beat on high for 1 minute until fluffy. You may need to scrape the bowl down a couple times in this process to get the frosting to be nice and thick. You can also add more powdered sugar to get the correct consistency. Put frosting in piping bag and pipe onto cupcakes. Top with toasted coconut.
These are so fun at Easter and you can color the coconut or the frosting for a fun spring time treat!