Sweet, coconut filled cupcakes are luscious picnic treats!
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 minutes
Yield:Makes 24 cupcakes 1x
24 cupcakes made with 1 box of yellow cake mix (follow box instructions) *
¼ cup sweetened shredded coconut for garnish (15gr)
15 oz. can Coco Lopez (425gr)
12 oz. whipped cream cheese (340gr)
2 cups powdered sugar (250gr)
*Our box of cake mix required 1 cup (240ml) of regular tap water, which we replaced with 1 cup (240ml) of coconut water, with excellent results!
For the toasted coconut garnish, simply place the shredded coconut in a small pan, and place under the heated broiler in your oven. Toast the coconut for about 2 minutes, until some of the shreds are deeply brown. Remove the pan from the oven, toss to mix, and return to the broiler if the coconut still needs more toasting. Once the coconut is toasted to your liking, remove from the broiler and set aside to cool.
For the filling, place the Coco Lopez, whipped cream cheese, and powdered sugar in a large mixing bowl, and beat with an electric mixer until smooth.
Using a small scoop or a melon baller, scoop out a deep, single scoop from the top of a cupcake, and set aside. This will be your “cap.” Using the scoop, remove more of the interior of the cupcake, about 2 tsp. of cake, which can be discarded, or eaten as a snack.
Using a teaspoon, carefully spoon about 2 tbsp. of filling into the hollow cupcake. Place a “cap” back into the filled hole. Repeat with the remaining cupcakes. Cover each cupcake “cap” with 1-2 tsp. of filling, and garnish with the toasted coconut.