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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine eggs, oil, sour cream, milk and vanilla extract until smooth.
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4. Stir in cake mix.
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5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
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6. Let cool.
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7. Coconut Cream: Beat butter and cream cheese until smooth. Add coconut extract and vanilla extract and beat again. Slowly add in powdered sugar until you reach our desired consistency.
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8. Frosting cupcakes, then roll in a bowl of shredded coconut. You can lightly toast the coconut in a pan for added texture and color.