Easter is coming…coconut is JUST the one thing that is expected in some form or fashion on our family table ~ THIS recipe is so good … and pretty… and portion controlled! Keep this one for sure! 🙂
1 Box White Cake Mix
1 Can Coconut Milk (set 4-5 Tbsp aside for icing)
2 Tbsp Coconut Oil (melted)
1 Tsp Coconut Flavoring
In a medium bowl, combine all of the above ingredients and blend until smooth.
Place batter in lined cupcake tin about 3/4 full. Bake in a 350 degree oven for approximately 15 – 20 minutes.
Remove from oven and cool completely before frosting.
1 Cup Butter
3 Tsp Coconut Flavoring
4 Cups Icing Sugar (powdered sugar)
4-5 Tbsp Coconut Milk (reserved from cake ingredients)
Combine all frosting ingredients and mix on medium until super smooth and creamy. You can add a little more coconut milk if frosting is too stiff.
Optional – sprinkle with coconut flakes for a pretty touch!