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 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.
@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.