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updated: 7/21/2011 2:46 PM

Cuckoo Coconut Cupcakes

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  • For the same price as one gourmet shop cupcake you can bake these Cuckoo Coconut Cupcakes at home.

      For the same price as one gourmet shop cupcake you can bake these Cuckoo Coconut Cupcakes at home.
    Alicia Ross/Desperation Dinners

 

1 box (18.25 ounces) white cake mix

⅔ cup water

1 can (13.66 ounces) unsweetened coconut milk, divided use

2 tablespoons vegetable oil

3 eggs

3 cups lite nondairy whipped topping

1 package (6 ounces) frozen "fresh" shredded coconut, thawed

Heat oven to 325 degrees for dark metal pans and 350 degrees for shiny metal or glass pans. Line a muffin tin (or line two muffin tins) with foil cupcake liners.

Meanwhile, in a large bowl, mix together cake mix, water, ⅔ cup coconut milk, oil and eggs. Whisk or use a hand mixer to mix well. Fill cupcake liners two-thirds full.

Place on center rack of oven and bake for 20-24 minutes, or until cupcakes are light gold. Remove from oven and, using a toothpick, poke several small holes in the hot cupcakes. 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. While cupcakes are cooling, mix whipped topping and the remaining coconut milk together in a medium bowl. Refrigerate until ready to use.

When cupcakes are cool, top with whipped mixture and sprinkle a heaping teaspoon of coconut over each. Refrigerate until ready to serve.

Makes 24.

@Recipe nutrition:Nutrition values per cupcake: 188 calories (51 percent from fat), 11 g fat (7 g saturated), 22 g carbohydrates, 1 g fiber, 2 g protein, 26 mg cholesterol, 156 mg sodium.

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