Coconut Cupcakes

Coconut, sweetened condensed milk, whipped cream and cream of coconut. Enough said.

Ingredients:

1 box white cake mix

1 small can sweetened condensed milk

1/2 can (13.5 ounces) cream of coconut

1 (8 ounce) tub thawed whipped topping

1 small bag frozen grated coconut

flaked sweetened coconut

1. Prepare cake mix as directed on package. Fill cupcake liners 2/3 full and bake as directed on package.

2. Combine sweetened condensed milk and cream of coconut in a small bowl. 

3. Remove cupcakes from oven and immediately poke several holes in each using a toothpick. Liberally drizzle milk mixture over each cupcake so it soaks into cake.

4. Let cupcakes cool completely.

5. For frosting, combine whipped topping and grated coconut. Spread about 2 tablespoons onto each cooled cupcake. Lastly, sprinkle with flaked sweetened coconut. 

6. Keep cupcakes refrigerated. Enjoy!