CupcakesPreheat the oven to 350°F. Line two 12 cup muffin pans with paper liners or grease cups well.

In a large mixing bowl, add cake mix, pudding mix, fruit juice, oil, and eggs. Beat on medium speed until well blended about 2 minutes. Stir in coconut.

Divide the cupcake batter evenly between cups filling them about ⅔ full. (I used a medium cookie scoop which makes it easier to fill the cups.)

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean and the cupcake springs back. Let cool completely before frosting.

FrostingPlace cream cheese and the remaining 2 tablespoons butter in a mixing bowl. Beat until smooth and creamy. Gradually beat in powdered sugar, vanilla, and milk until smooth. Stir in 1 ½ cups toasted coconut into frosting. Frost cupcakes and sprinkle remaining toasted coconut over the tops of frosted cupcakes.

Toasting Coconut Stovetop method: Melt 2 tablespoons butter in a large skillet. Add coconut and stir and cook until browned, about 5 minutes. Transfer to a paper towel-lined plate and let cool and crisp up.

Oven method: omit the butter and spread coconut on a parchment/Silpat lined baking sheet in a thin layer. Bake at 350° for about 5 minutes, stirring occasionally and watching closely to avoid burning. Let cool before adding to the frosting.