Pineapple Coconut Cupcake
Ingredients
For the cupcake:
- 1 yellow cake mix
- 20oz can crushed pineapples with juice
For the Frosting:
- 4 oz cream cheese (I used ⅓ less fat)
- 2 Tbsp skim milk
- 1 Tbsp honey
- 1 tsp rum extract
- ¼ cup crushed pineapple, drained well
- 1 cup toasted coconut
- 8 oz cool whip (fat free)
Instructions
- In large bowl, mix yellow cake mix with crushed pineapple and juice. Fill cupcakes about ⅔ full. Bake in a 350 degree oven for 18-20 minutes. Cool.
- I toast my own coconut and store in a ziploc for later use. To make, on cookie sheet spread out 10oz bag of unsweetened coconut flakes. Bake in a 300 degree oven for 20 minutes, stirring every 5 minutes.
- To make frosting, beat cream cheese, milk, honey and rum extract. Fold in pineapple and ½ cup toasted coconut. Add cool whip. Frost each cupcake and sprinkle on some of the reserved coconut. Enjoy cold.