1 11.5-ouncecan Strawberry or Strawberry Banana Nectar Fruit Juice
¼cupvegetable oil
4eggs
2cupssweetened shredded coconut
1teaspoonof coconut extract if using white cake mix
Coconut Frosting
4tablespoonssoftened butterdivided
2cupssweetened shredded coconuttoasted and cooled
8ouncescream cheeseroom temperature
3cupspowdered sugar
1teaspoonvanilla
2teaspoonsmilk
Instructions
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.