big coconut icebox cupcakes

Name: Big Coconut Icebox Cupcakes
Prep time: 25 min
Cook time: 20 min
Yield: 11
Cuisine: American
Ingredients: 10 or 11 large paper liners for larger cupcake pans; 1 package(s) plain white or french vanilla cake mix (duncan hines); 1 1/3 cup(s) coconut milk or whole milk; 2 tablespoon(s) vegetable oil; 3 large eggs; 2 tablespoon(s) coconut or almond extract; 2 cup(s) sugar; 2 cup(s) (16oz.) sour cream; 1 package(s) (12oz.) frozen unsweetened grated coconut, thawed

(1 RATING)

92 Pinches 5 Photos

Nancy Allen

Wentzville, MO

Updated on May 3, 2013

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!

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prep time 25 Min

cook time 20 Min

method Bake

yield 11 large cupcakes

Ingredients

10 or 11 large paper liners for larger cupcake pans
1 package plain white or french vanilla cake mix (duncan hines)
1 1/3 cups coconut milk or whole milk
2 tablespoons vegetable oil
3 large eggs
2 tablespoons coconut or almond extract
2 cups sugar
2 cups (16oz.) sour cream
1 package (12oz.) frozen unsweetened grated coconut, thawed

How To Make big coconut icebox cupcakes

Step 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.

Step 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.
Step 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.
Step 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.
Step 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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