I have this friend.
And she has this obsession.
Coconut body lotion, coconut hair oil. Coconut water, coconut cooking oil. Coconut popsicles, coconut drinks. If it's coconut, she has it. No joke.
So when we decided to celebrate her birthday with a special besties dinner at the fiance and my new place, I knew there was really only one dessert I could make her: coconut cupcakes.
Surprisingly, I reaaaaallly loved these. Like nibble-two-down-before-they-went-on-the-cake-stand love them. But I don't even feel bad, because The Domestic Rebel said they had the same effect on her.
Maybe we're all just nutty for coconuts.
I think my friend is on to something.
The best part about these is, there's no butter.
You know what that means? Better for your booty. Especially when there's a crazy white dress about a half size too small hanging in your closet.
Although finding "cream of coconut" in the grocery store was a bit like finding a needle in a haystack. Pretty impossible. Especially when they have Coconut Milk in the juice aisle, Coconut Milk in the Asian aisle and (VOILA!) Cream of Coconut in the Spanish aisle. I'm not sure where you'll find it in your grocery store, but good luck.
I followed the recipe from The Domestic Rebel exactly, and am super glad I did. Dee-lish.
Coconut CupcakesMakes 22-24 cupcakes (depending on how big you like them)
Cupcake Ingredients1 box white cake mix
1/2 cup unsweetened applesauce
3/4 cup cream of coconut
1/2 cup water
3 egg whites
1 box coconut instant pudding mix
Frosting Ingredients3/4 box coconut instant pudding mix
1 cup cold low-fat milk
1/3 cup powdered sugar
4 ounces whipped light cream cheese, slightly softened
1 8-oz tub Cool Whip Free, thawed
Shredded coconut for topping
DirectionsFirst prepare the frosting. In a large bowl, whisk together the coconut pudding, milk and powdered sugar until blended. Whisk in the cream cheese until blended and no lumps remain. Finally, gently fold in the cool whip to combine. Refrigerate the frosting for at least an hour before using.
Preheat the oven to 350 degrees F. Line 2 muffin tins with paper liners.
In a large bowl, beat together the cake mix, applesauce, cream of coconut, water and egg whites for two minutes. Stir in the coconut pudding to combine.
Fill each muffin cup with about 2/3 batter. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Frost each cupcake with a piping bag attached to a wide circle tip. Pipe a giant blob of frosting onto each cupcake. Top cupcakes with shredded coconut.
Savor the coco-nutty goodness.