This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias
If you love coconut, then you are going to love this recipe! The hubby and I have both been craving something sweet lately. I was reading Sam’s Club Healthy Living Magazine the other day and noticed that Sam’s Club is featuring a lot of great coconut based products such as coconut flour, coconut oil and coconut milk. And it occurred to me that we just might need a good coconut fix…
And Coconut Cream Cupcakes soon came to be!
With a surprise coconut cream filling inside! Featuring fresh Maine wild blueberries and raspberries and a creamy light coconut covered icing… So, how did a crafty person who admits to not being the best cook in the world come up with these goodies?
Well, they are surprisingly easy. I’m the master of shortcuts when it comes to cooking. Most likely a professional chef would still scoff at my attempts at fancy recipes, but they certainly work for us!
In fact, these cupcakes were so popular that I had difficulty getting photos. There were hands waiting in the background to snatch them up! Want to know how to make them?
Easy Coconut Cream Cupcakes
Cupcake Batter
1 White Cake Mix
3 eggs
1 cup coconut milk
1/3 cup vegetable oil
2/3 cup coconut
1 tsp. coconut flavoring
Cupcake Filling
1 0z box vanilla instant pudding
1 cup coconut milk
1 cup coconut
1/2 tsp. coconut flavoring
Icing
1 cup whipped topping
1 container of pre-made vanilla frosting
(Optional- blueberries, raspberries and extra coconut for toppings)
Begin by mixing up the cake batter following the directions on the back of the box, substituting 1 cup of coconut milk for the 1 cup of water in the instructions. (My cake mix called for 3 eggs, 1/3 cup vegetable oil and 1 cup of coconut milk).
Add in 2/3 cup of coconut and 1 tsp. of coconut flavoring. (You can find the coconut flavoring in the extract section of the baking aisle).
I used cupcake liners for this batch and baked them per the instructions on the back of the box- 350 degrees for about 18 minutes.
While they were baking, I put together the pudding filling. Simply mix together the instant pudding mix with 1 cup of coconut milk, 1 cup of coconut, and 1/2 tsp. coconut flavoring. Yes, I know the box calls for 2 cups of milk. So you would think you could substitute 2 cups of coconut milk. Do not do it. Your pudding will not set.
Don’t ask me how I know.
After some trial and error, I discovered that one cup of coconut milk substituted for the milk will work perfectly. Allow the pudding to set while the cupcakes cool.
Once the cupcakes have cooled completely, use a knife to cut out the center of each.
Add the pudding to a ziplock baggie and clip the corner of the baggie. You can then use it to easily squeeze the pudding into the center of each cupcake.
All the cupcakes now have a creamy coconut center!
To make the icing light and airy, I added one cup of whipped cream to the pre-made vanilla icing. Mix well. I used the baggie method also to add the icing neatly to the top of each cupcake.
The final touch was to add some fresh Maine wild blueberries and raspberries for color along with a final sprinkle of coconut.
AMAZING!
Did you know that coconut is considered a “super food”? Coconut is highly nutritious and rich in B vitamins, minerals and trace elements, including zinc, selenium, iodine and manganese. The fruit also contains amino acids and antioxidants, as well as electrolytes and potassium.
- [b]Cupcake Batter[/b]
- 1 White Cake Mix
- 3 eggs
- 1 cup coconut milk
- 1/3 cup vegetable oil
- 2/3 cup coconut
- 1 tsp. coconut flavoring
- [b]Cupcake Filling[/b]
- 1 0z box vanilla instant pudding
- 1 cup coconut milk
- 1 cup coconut
- 1/2 tsp. coconut flavoring
- [b]Icing[/b]
- 1 cup whipped topping
- 1 container of pre-made vanilla frosting
- (Optional- blueberries, raspberries and extra coconut for toppings)
- Begin by mixing up the cake batter following the directions on the back of the box, substituting 1 cup of coconut milk for the 1 cup of water in the instructions. (My cake mix called for 3 eggs, 1/3 cup vegetable oil and 1 cup of coconut milk).
- Add in 2/3 cup of coconut and 1 tsp. of coconut flavoring. (You can find the coconut flavoring in the extract section of the baking aisle).
- I used cupcake liners for this batch and baked them per the instructions on the back of the box- 350 degrees for about 18 minutes.
- While they were baking, I put together the pudding filling. Simply mix together the instant pudding mix with 1 cup of coconut milk, 1 cup of coconut, and 1/2 tsp. coconut flavoring. Yes, I know the box calls for 2 cups of milk. So you would think you could substitute 2 cups of coconut milk. Do not do it. Your pudding will not set.
- Once the cupcakes have cooled completely, use a knife to cut out the center of each.
- Add the pudding to a ziplock baggie and clip the corner of the baggie. You can then use it to easily squeeze the pudding into the center of each cupcake.
- To make the icing light and airy, I added one cup of whipped cream to the pre-made vanilla icing. Mix well. I used the baggie method also to add the icing neatly to the top of each cupcake.
- The final touch was to add some fresh Maine wild blueberries and raspberries for color along with a final sprinkle of coconut.
I love reading the Sam’s Club Healthy Living Magazine. Not only does it make me think about cooking with healthier ingredients, but it also gives us great ideas for living a healthier lifestyle!
You can find lots of great coconut based items in the baking section at your local Sam’s Club. And be sure to check out their free Health Screening schedule while you are at it!
How do you cook with coconut? What healthy living ideas can you share?
Are you new to the Sitcom? Be sure to check out my Frequently Asked Questions Page!
For over 200 crafty tutorials for all ages, visit my Tutorial Page!
![\"\"](\"https://d5nxst8fruw4z.cloudfront.net/atrk.gif?account=tEcgg1awAe00y0\")