Coconut Cupcakes

These are my favorite coconut cupcakes! I topped them with Cadbury eggs to make them special for easter, but you could leave them with just the coconut flakes, or even trying adding decorations of your own! Below is the recipe and a printable version. If you try this recipe, I would love to see it! Post a picture of your cupcakes and tag @bakeitwithbrooke on Instagram. 

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Coconut Cupcakes
Ingredients:
3 eggs
1 cup sour cream
½ cup water
1 8.5 ounce can cream of coconut
½ teaspoon vanilla
1 white cake mix
1 small box instant coconut cream pudding
1 7oz package shredded coconut (you can use sweetened or unsweetened)

Directions:
Preheat oven to 350 degrees F. Prepare 24 cupcake cups with liners.
In bowl of mixer, combine eggs, sour cream, water, cream of coconut and vanilla.
Add cake mix and pudding. Mix until totally combined.
Divide cake batter into prepared cupcake tins. Bake for 15-18 minutes, until golden.
While cupcakes cool, toast the coconut by spreading it in a thin layer on a rimmed cookie sheet.
Toast coconut at 350 degrees F for about 7-10 minutes, until it is golden brown. You will want to check it every few minutes and toss the coconut with a spatula to get even browning. Set a timer for this! Coconut burns very quickly.
Frost cooled cupcakes with cream cheese frosting and sprinkle with toasted coconut.

Cream Cheese Frosting
Ingredients:
1 8ounce package cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
2 lb powdered sugar
Evaporated milk

Directions:
Combine cream cheese and butter in bowl of electric mixer. Beat until light and fluffy.
Slowly add the powdered sugar, using evaporated milk as needed to create desired spreading consistency.

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