Nothing says summer like coconut.

Get the most out of the last few weeks of summertime celebrations with this simple recipe.

Almost Homemade Coconut Cupcakes


1 pkg. white cake mix (2-layer size)

4 egg whites

1 can coconut cream (unsweetened)

1 pkg. (8 0z.) softened cream cheese

1/2 cup (1 stick) softened butter

4 cups confectioners’ sugar

3/4 cup sweetened shredded coconut

Reserve 2 tablespoons of the coconut cream for the frosting.



  • Beat cake mix, remaining coconut cream, and egg whites in large bowl with electric mixer on low to moisten. Beat on medium speed for 3 minutes.
  • Spoon batter into 24 paper-lined muffin/cupcake tin, filling each 2/3 full.
  • Bake as directed on cake mix box.
  • Cool pans on wire rack 10 minutes. Remove from pan; cool completely.


  • Beat butter, reserved coconut cream, and cream cheese with electric mixer on medium speed until well blended.
  • Gradually add confectioners’ sugar, beating on low speed until smooth.
  • Stir in 3/4 cup coconut flakes (or reserve for garnish)
  • Ice cupcakes



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