Making Coconut Cupcakes is easy with Miss Jones Baking Co.'s natural frosting and cake mix. Run to your nearest store and pick up some today!
- 3 eggs
- 3/4 cup coconut milk (not low fat, make sure you shake up the jar first)
- 1/2 cup shredded coconut (I like to shred it some more in a mini-food processor for a finer flake)
- 1/4 cup shredded coconut (I like to shred it some more in a mini-food processor for a finer flake)
- 2 tablespoons coconut milk
Preaheat oven to 350ºF. Place baking mix, eggs, and coconut milk in a large bowl. Blend on low speed for 30 seconds, then increase speed to medium-high and beat for two minutes, scraping the bowl as necessary. Stir in shredded coconut. Pour batter into two greased and floured 9-inch cake pans or fill 24 cupcake liners. Bake for 25 to 32 minutes for cakes or 14 to 18 minutes for cupcakes.
For the frosting, mix shredded coconut and coconut milk with frosting and spread over each cupcake. Enjoy!