1 can (13.6 oz.) coconut cream, well stirred
1 pkg. yellow cake mix
3 eggs
1 tbsp. pure lemon extract
1 8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1, 7 oz. bag sweetened coconut
Preheat oven to 350F.
Reserve 2 tbsp. of the coconut cream for the frosting. Beat the cake mix, remaining coconut cream, 1/2 cup of the coconut, eggs and lemon extract in large bowl with electric mixer on medium speed for three minutes. Spoon batter into paper lined cupcake tins (I used the large size tins), filling 2/3 full.
Bake as directed on package for cupcakes. Cool in pans then on racks. Cool completely before frosting.
For the frosting – beat butter, reserved coconut cream and cream cheese until well blended. Gradually add the powdered sugar beating on low speed until smooth. Frost each cupcake amply, then dip (see pictures) in the coconut lightly. Be sure to roll the cupcake around to get well covered in the coconut. ENJOY!
