Friday, January 20, 2012

Family Fridays: Cream of Coconut Cupcakes

Today's recipe comes from my Aunt Jackie.  
This spunky little lady is so sweet and lovable.  Much like these cupcakes :)

She also does the best french braids of anyone in the world.  I think she needs to give me a fishtail braid next time I see her.

Like this one:

How to style a fishtail braid

Anyways, her lovely cream of coconut cake graces us with its loveliness today, but in the form of a cupcake.  Her recipe is for a 9x13 cake, but we all know I don't need a big ole cake sitting in my kitchen staring me in the face.

So I made cupcakes, instead.

Brilliant, right?

So, I'll give you two recipe options, because I like you.  You're neat.

Skinny Cream of Coconut Cupcakes
White cake mix
Diet soda (I used diet ginger ale)
Borden's (or whatever brand) fat free condensed milk
Coconut extract
Shredded unsweetened coconut
Fat free Cool Whip

For 6 cupcakes*: Measure out 9 ounces of cake mix, a little more than a cup & mix it with 6 ounces of diet soda.  I used ginger ale.  It is best to use a light colored soda with the light colored cake mix.  So whisk it all together and distribute batter evenly among 6 cupcake liners.  Bake as directed on the box.

After the cakes come out of the oven, poke 4 or 5 holes in them with toothpicks and get your toppings ready.

Pour half of the little can of condensed milk in a bowl and add 1/4 tsp of coconut extract.  Mix it up.

Since these were cupcakes and I did not want to get too messy, I dipped them in the milky mixture upside down lightly and let the excess drizzle down.  Then I turned them right side up and put them on a plate.

Top with whipped topping and coconut.  Garnish with a cherry if you feel the need.

*double the amount of cake mix & soda if you want 12 cupcakes

Sinful Cream of Coconut Cake 
(great for a potluck)
White cake mix, along with eggs/oil to prepare
1 can Eagle Brand (or whatever) condensed milk
1 can cream of coconut
1 small bag of shredded coconut
1 large container of Cool Whip

Mix cake and cook as directed in a greased 9x13 pan.  While the cake is hot, poke holes in the cake.  Mix cream of coconut & condensed milk.  Pour mixture over cake and top with Cool Whip and coconut.  Refrigerate overnight & serve (or you can serve it right away, but it is best cold).

Pretend this is a picture of a full cake...

You could also add some crushed pineapple in the topping for piña colada cake :)

Thanks, Aunt Jackie for the recipe!


Kelley @ said...

drooool! I love coconut! oh yum!

Jennifer said...

YUM! Can't wait to try this recipe. I LOVE anything coconut!