1 cup sweetened flaked coconut, toasted
1 can sweetened condensed milk
1 yellow cake mix
1 1/4 cup coconut milk
1/3 cup vegetable oil
2 sticks of butter, softened
1 teaspoon vanilla
2 teaspoons of lemon juice
3 cups powdered sugar
1 cup toasted coconut
- Preheat oven to 350 degrees. Line the cupcake pans with liners.
- In a bowl, stir together 1 cup toasted coconut and sweetened condensed milk. Set aside.
- Combine cake mix, coconut milk, oil and eggs. Divide the batter evenly in the cupcake pans ( about 2/3 full). Scoop 1 Tablespoon of the sweetened condensed milk mixture on the top of each cupcake.
- Bake for 18 minutes or until the cupcake springs back when touched. Cool completely before you frost.
- Frosting: Combine butter, vanilla and lemon juice, until smooth.
- Add powdered sugar and mix until light and fluffy.
- Sprinkle toasted coconut on top!!
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