Coo Coo for Coconut Cupcakes

1 box (18.25 ounces) white cake mix
2/3 cup water
1 can (13.66 ounces) unsweetened coconut milk, divided use
2 tablespoons vegetable oil
3 eggs
3 cups “lite” Cool Whip, partial container
1 package (6 ounces) frozen “fresh” shredded coconut, thawed

1. Preheat oven to 325 degrees F. for dark pans metal and 350 degrees F. for shiny metal or glass pans.
2. Meanwhile, in a large bowl, mix together cake mix, water, 2/3 cup coconut milk, oil and eggs. Whisk or use a hand mixer to mix well. Line a muffin tin (or two if there’s only 12 each) with foil cupcake liners and fill each cup 2/3 full. Place on center rack of oven and bake for 20 to 24 minutes, or until cupcakes are light gold. Remove from oven, and using a tooth pick, poke several small holes in the hot cupcake. Spoon about 1 teaspoon of coconut milk over each cupcake and let cool 30 minutes in pans. Then remove cupcakes to a wire rack and cool completely.
3. While cupcakes are cooling, mix Cool Whip and the remaining coconut milk together in a medium bowl. Refrigerate until ready to use.
4. When cupcakes are cool, top with Cool Whip mixture and sprinkle a heaping teaspoon of coconut over each. Refrigerate until ready to serve.
 

Coo Coo for Coconut Cupcakes

Approximate Values Per Cupcake: 188 calories (51% from fat), 11 g fat (7 g saturated), 26 mg cholesterol, 2 g protein, 22 g carbohydrates, 1 g dietary fiber, 156 mg sodium

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