Coconut Cream Cupcakes

Ingredients

• 11 oz coconut milk canned
• 2.7 cups baker's angel flake coconut divided (7 oz. pkg.)
• 24  mint leaves fresh
• 3.4 oz jell-o vanilla flavor pudding instant
• 2 cups raspberries fresh
• 16 oz ready-to-spread vanilla frosting 
• 1 cup cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• oven
• whisk
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
3. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.
4. Remove from pans to wire racks; cool completely.
5. Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.
6. Remove cupcakes from liners; cut cupcakes horizontally in half.
7. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top.
8. Spoon frosting into medium bowl.
9. Add COOL WHIP; whisk until blended.
10. Spread onto cupcakes.
11. Garnish with remaining flaked coconut, raspberries and mint.