I used the coconut cake recipe below for these coconut cupcakes. After baking I cut out a little cone shape out of each cupcake. After pouring the filling into the cupcakes, I placed the cone shapes back on top the cupcakes. I used real whip cream sweetened with powder sugar instead of the cool whip. It makes a big difference in the flavor. These are better prepared ahead. The cake absorbs some of the moisture of the filling and the cream.
Coconut Cake
l box white cake mix
1 1/2 c. sugar
1 (10oz.) package coconut
1 1/2 c. milk
1 (9oz.) cool whip
1 small package coconut for topping
Mix cake as directed on box. Pour into greased 9x13" pan and bake at 25-30 minutes. at 325. While cake is baking, mix sugar, milk, & coconut and boil for 8 minutes. While cake is still warm, punch holes over entire cake with a fork and pour mixture over top. Refrigerate overnight. The next morning cover the cake with cool whip and sprinkle with coconut. Keep refrigerated.
I used Stampin Up melon mambo paper and the Stampin Up-Sizzix cupcake wrapper die to cut out the cupcake wrappers.
Coconut Cakel box white cake mix
1 1/2 c. sugar
1 (10oz.) package coconut
1 1/2 c. milk
1 (9oz.) cool whip
1 small package coconut for topping
Mix cake as directed on box. Pour into greased 9x13" pan and bake at 25-30 minutes. at 325. While cake is baking, mix sugar, milk, & coconut and boil for 8 minutes. While cake is still warm, punch holes over entire cake with a fork and pour mixture over top. Refrigerate overnight. The next morning cover the cake with cool whip and sprinkle with coconut. Keep refrigerated.
I used Stampin Up melon mambo paper and the Stampin Up-Sizzix cupcake wrapper die to cut out the cupcake wrappers.
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