I love coconut cake, so I wanted to make a good, easy cupcake. I love these. Check out how easy they are.

Coconut Cream Cupcakes with Toasted Coconut Cream Cheese Frosting

1 box Coconut Cake Mix
1 small box instant vanilla pudding mix
1 can Kerns Strawberry Banana Nectar Drink
1/4 Cup vegetable oil
4 eggs
2 Cups shredded coconut, sweetened


4 Tablespoons softened butter, divided
2 Cups shredded coconut, sweetened
8 oz softenend cream cheese
3 Cups powdered sugar
1 teaspoon vanilla
2 teaspoons milk

1. Preheat oven to 350. Beat all cake ingredients except coconut on medium speed in mixer until well combined, almost 2 minutes. Stir in coconut. Fill cupcake tins 3/4 full and bake for 18-20 minutes or until cooked through. Let cool completely.

2. Melt 2 Tablespoons butter in a large skillet. Add coconut and stir and cook until browned, about 5 minutes. Transfer to a paper towel lined plate and let cool and crisp up.
3. Place cream cheese and remaining 2 Tablespoons butter in a large bowl. Whisk until smooth and creamy. slowly add in powdered sugar, vanilla and milk until smooth. Stir in 1 1/2 Cups toasted coconut into frosting. Frost cupcakes and sprinkle remaining toasted coconut over tops of frosted cupcakes.
24 cupcakes