These toasted coconut poke cupcakes are ridiculously light and fluffy. Topped with a sweet glaze, whipped topping and toasted coconut. The perfect spring dessert.
Course Dessert
Cuisine American
Keyword coconut cupcakes, easter, poke, spring
Prep Time 10 minutesminutes
Cook Time 16 minutesminutes
chill 2 hourshours
Total Time 2 hourshours26 minutesminutes
Servings 18cupcakes
Calories 238kcal
Ingredients
1boxwhite cake mix
1 1/4cupwater
4egg whites
1/2cupoil
2teaspoonscoconut extract/flavoring
1/2cansweetened condensed milk
8oz.container whipped topping
1cupcoconuttoasted
Instructions
Preheat oven to 350 degrees and line a muffin pan with cupcake liners. You'll need 18-22 liners depending on how full you fill them.
Combine cake mix, water, egg whites, oil and coconut extract. Mix for 30 seconds on low speed then mix for 2 minutes on med-high speed.
Divide batter among cupcake liners and bake for 16-18 minutes.
Poke warm cupcakes with a skewer or fork ALL OVER the tops of each cupcake.
Spoon a teaspoon or two of sweetened condensed milk over each cupcake.
Allow cupcakes to cool to room temperature then transfer to the refrigerator and chill at least 1 hour.
Spread each cupcake with whipped topping and sprinkle with toasted coconut.
Store cupcakes in the refrigerator (to keep the whipped topping chilled).
Video
Notes
How to toast coconut in the oven: Spread coconut onto a baking sheet in a thin layer. Bake at 350 degrees for 5-10 minutes, watching closely to make sure it doesn't burn. Once it starts to brown, it browns quickly.