The best ever coconut cake cupcakes (gf)

Coconut cake is God's gift to humankind and I FULLY believe that. Easter is the one time a year I make these (and then have to give most of them away or else I WILL eat every single one) and they are my absolute favorite! I've tested a million versions of this recipe for YEARS and this year was the year I finally perfected it. 

This coconut cupcake recipe is:

- Light

- Fluffy

- Moist

- Fresh

- Tropical

This is one of those recipes where you use a cake mix and ignore the directions on the back of the box and doctor it up! 

I used a gluten free cake mix and once they come out of the oven, I promise they don't have the usual grainy taste of a gluten free baked item. They taste just like a regular cupcake and no one will be able to tell the difference!

My grandmother and parents approve.

Alright, so the key to the frosting is definitely the fresh frozen coconut. I ended up finding this at Walmart in the frozen fruit section, Whole Foods did NOT have it. Sad day. 

This recipe will make 24 cupcakes, but if you double the recipe you can make a 3-layer cake!

Alright, now onto what you really came for. 

The Best Ever Coconut Cake Cupcakes (gf)

by: Caitlyn Tate

Ingredients

Cupcakes:

- 1 box gf vanilla cake mix (I used King Arthur)

- 8 oz. full fat greek yogurt

- 1/4 c. avocado oil

- 3 eggs

- 8 oz. cream of coconut

- 1 tbsp. coconut extract

Frosting:

- 8 oz. block cream cheese

- 2 tbsp. vanilla nutpods creamer or milk

- 1/2 bag of powdered sugar (around 6-8oz to taste)

- 1 bag fresh frozen shredded coconut

- 1/2 bag unsweetened shredded coconut

- 2 tsp. coconut extract

- optional: 4 oz. solid coconut cream for extra creaminess

Directions:

1. Preheat oven to 350. Combine all cupcake ingredients in a stand mixer or with a hand mixer until well-combined and fluffy. 

2. Line cupcake pans with liners and pour batter into pans. Bake for 22-25 minutes, until a fork comes out of a cupcake clean. (cupcakes may shrink once coming out of the oven)

3. While letting cupcakes cool completely, combine all frosting ingredients in a stand mixer. I like to start with less powdered sugar, and add more as needed. If frosting is too sweet, you can add more coconut cream!

4. Frost cupcakes and top with cadbury eggs if in season!

5. Store cupcakes in the fridge for an even more delicious treat the next day!