Coconut Cream Cupcakes

A perfect spring recipe! This is actually also a great recipe to make in advance, because it does best after it sits a couple of days. Winner!



Despite that large dollop of “frosting” on the top; these cupcakes are actually light and fluffy and not overly sweet. Topped with coconut, they are a perfect spring treat.


Ingredients for cupcakes:

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1/2 teaspoon coconut extract
  • 1 (14 ounce) can coconut milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream

Ingredients for frosting:

  • 1 tablespoon white sugar
  • 1 cup flaked coconut
  • optional garnish – pieces of Caramel deLight Girl Scout Cookies
  1. Preheat oven to 350*. Get 24 cupcake liners ready to be filled.
  2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and divide evenly into cupcake liners. Bake as package directs, or until a toothpick inserted into the cupcake comes out clean.
  3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke one large hole into the middle of the cupcake using a chopstick or end of a wooden spoon. Pour milk mixture into this hole, allowing it to soak into the cake. Let cupcakes sit overnight to soak up the milk mixture. Refrigerate the next day overnight.
  4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Dollop onto cooled cupcakes. Sprinkle tops with flaked coconut. Top with pieces of Girl Scout caramel deLights if wanted.


After the cupcakes are cooled, mix the coconut milk and sweetened condensed milk together.


I poked small holes through the top of all cupcakes and then in the middle, poked one large hole with the end of a wooden spoon. I used a small funnel to add a spoon or two full of the milk mixture to the cake. This gives it kind of a tres leches cake feel to it. You NEED to allow the milk to soak into the cake so it isn’t just a soggy mess. This is best if the cupcakes cool completely, add the milk and let it sit for a day or two!


The morning I was taking these to work (I made these for a coworker who was celebrating her 30th birthday!), I got up early to whip the frosting together. It is basically just whipped cream, which is the perfect light topping for this cupcakes. In the photo above, I had sliced some limes I was going to top with some of the cupcakes, but at the last second decided not to. I think I might come up with a fun recipe using the rest of the coconut and lime though…maybe something pina colada or that route? Hmmmm?


Simply spoon the sweetened whipped cream onto the cupcakes, top with sweetened coconut and put a few bits of cookies into the cream frosting.


Serve cold. If left out in room temperature or warmer conditions, your cream will fall apart.


If you love coconut, give these a try. Enjoy!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Cupcakes, Dessert. Bookmark the permalink.

2 Responses to Coconut Cream Cupcakes

  1. Anne says:

    boy do the cupcakes look good!!!!!!!!love u

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