More of Evan showing off his nice camera on his new iPhone4. We spent the day making these amazing things. They were a new recipe— so easy. so delicious. Try them out!
- 1 box classic white or vanilla cake mix
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 2 teaspoons coconut extract
- 1 cup sweetened flaked coconut, finely chopped
Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside.
In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut. Divide the batter evenly among the muffin tins. The batter will nearly fill each liner to the top. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool.
Icing
- 1 pound unsalted butter, at room temperature
- 3 pounds confectioners’ sugar (3 boxes)
- 1/4 cup whole milk, at room temperature (I used cocoanut milk)
- 1 tablespoon vanilla extract (I substituted this for coconut extract instead)
ENJOY!
