preheat to 350 degrees, line cupcake pan with paper liners and rub butter on the rims of each cup (keeps it from sticking when rising)
2separate 3 eggs (keep yolks)
add remaining seperated egg, cake mix, pudding, 1 1/4 cup water, 1/3 cup oil,1 tsp coconut flavoring, 1 tsp lime zest and 2 tbs lime juice. Blend on low for 30 seconds. Scrape sides, blend on medium for 2 minutes.
3Scoop 1/4 cup batter into each cup. Bake for 18-22 minutes.
stir 1 can of sweetened condensed milk and 1/3 cup of key lime juice. When mixed, spoon into pastry bag with tip. Fill each cupcake with 1 tsp of filling.
5LIME CREAM CHEESE FROSTING:
mix cream cheese, 1 tbs key lime juice, and 1 lb powdered sugar (be careful to not inhale it, it's NOT fun to breath in). When done mixing, frost then top with coconut.
6***TOASTED COCONUT DIRECTIONS:
place on cookie sheet in oven on broil until lightly brown.