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big coconut icebox cupcakes

(1 rating)
Recipe by
Nancy Allen
Wentzville, MO

I took a Coconut Icebox cake & frosting recipe and made cupcakes out of it. I chilled them in the frig for several hours and we had a great dessert!

(1 rating)
yield 11 large cupcakes
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For big coconut icebox cupcakes

  • 10 or 11 lg
    paper liners for larger cupcake pans
  • 1 pkg
    plain white or french vanilla cake mix (duncan hines)
  • 1 1/3 c
    coconut milk or whole milk
  • 2 Tbsp
    vegetable oil
  • 3 lg
  • 2 Tbsp
    coconut or almond extract
  • 2 c
  • 2 c
    (16oz.) sour cream
  • 1 pkg
    (12oz.) frozen unsweetened grated coconut, thawed

How To Make big coconut icebox cupcakes

  • 1
    Place your rack in the center of the 350 degree oven. Place 11 large sized paper liners in a large sized cupcake pan. Set the pans aside.
  • 2
    Prepare the cupcake batter; Place the cake mix, coconut milk, oil, eggs, and flavoring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • 3
    Increase the mixer speed to medium and beat 2 minutes more, scraping sides again. The batter should be blended well. Fill each cup 2/3's full of batter and place the pan in the preheated oven.
  • 4
    Bake the cupcakes until lightly golden,nicely domed and spring back when pressed lightly with your finger about 18 to 20 minutes. When done remove from oven and let them cool 5 minute and then transfer to a cooled cookie sheet for cooling and frosting.
  • 5
    Frosting-Combine the sugar, sour cream and thawed coconut in a medium bowl. Let the mixture rest in the refrigerator 1 hour to dissolve the sugar, stirring occasionally. Frost your cooled cupcakes and place them in the refrigerator 2 hours. Leftovers can go into a rubbermaid container with a lid.

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