04 12 / 2012
05 8 / 2012
01 7 / 2012
Coconut Cream Cupcake
My husband loves his mother’s coconut cream pie. I do not eat coconut, so I can’t tell you whether it’s actually good or not. I decided I needed to make something to rival that pie. After looking around on Pinterest, I found a coconut cream bar recipe. TA DA!! I can change a few things and have myself a coconut cream cupcake.
Step 1: Toast the coconut. I put the coconut in the oven at about 275 until the coconut got “toasty” looking…that’s a technical term, by the way. The picture here is darker than the actual coconut.
Step 2: Make the pudding (Ok..I cheated. I used instant pudding). When the pudding sets up, add about 3/4 cup coconut to the pudding).
Step 3: Make the cupcakes!! I used a regular vanilla box cake and bake according to your stove and box instructions (my stove runs hot, so I bake at 300 degrees for about 20 minutes) After they cool, cut out the center of the cupcakes.
Step 4: Put the pudding/coconut mix in the holes. Add frosting (I used white frosting from a can and mixed in about half a tub of Cool Whip….dear hubby doesn’t like frosting too sweet) and then top with the toasted coconut from step 1.
Here’s the finished product. Again, I don’t eat coconut, so I can’t say whether or not they are good, but hubby at 4 or 5 already tonight….you do the math!!
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