Coconut Poke Cupcakes

Vanilla poke cupcakes with coconut and condensed milk then frosted with a coconut frosting and coconut with jelly beans.

Over the weekend I tried to create a bunny cake I would help a neighbor make every Easter when I was young. It was not as sucessful as I had hoped it would be. I took pictures and decided I would attempt it again this weekend. I really loved the time I would spend in my neighbors kitchen. The angel food cake on the other hand turned out wonderful. Instead I decided to share these cupcakes with you that I also made this weekend.

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Author: Mary Ellen

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 20 cupcakes

Vanilla poke cupcakes with coconut and condensed milk then frosted with a coconut frosting and jellybeans.

Ingredients

1 (18.25 ounce) package white cake mix
2 eggs
1 1/4 cups water
1 stick margarine
1 (14 ounce) can cream of coconut
1/2 (14 ounce) can sweetened condensed milk
1 (8 ounce) package flaked coconut
Frosting
1 lb. confectioners sugar
3 - 4 tablespoons milk
1/2 cup butter
pinch of salt
remaining mixture of coconut sweetened condensed milk - I had about 1/3 cup

Instructions

Add water, eggs to cake mix, mix to incorporate and add margarine. Beat for about 3 minutes until mixture is smooth and creamy. Add batter to cupcake holders. and bake according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Spoon over the top of the still hot cake. Let sit until cool and then frost.
To make frosting combine all of the frosting ingredients except the milk. Mix together. Add milk a tablespoon at a time until it reaches frosting consistency. Whip for 5 minutes until light and fluffy.

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