Toasted Coconut Poke Cupcakes
These toasted coconut poke cupcakes are ridiculously light and fluffy. Topped with a sweet glaze, whipped topping and toasted coconut. The perfect spring dessert.
Servings: 18 cupcakes
Calories: 238kcal
Ingredients
- 1 box white cake mix
- 1 ¼ cup water
- 4 egg whites
- ½ cup oil
- 2 teaspoons coconut extract/flavoring
- ½ can sweetened condensed milk
- 8 oz. container whipped topping
- 1 cup coconut toasted
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.
Nutrition
Calories: 238kcal
