Piña Colada Cupcakes

Ingredients

• 15 oz cream of coconut canned
• 3  eggs 
• 0.5 cup baker's angel flake coconut 
• 16 oz ready-to-spread frosting white
• 20 oz pineapple in juice crushed undrained canned
• 1 cup cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• oven
• blender
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Beat first 4 ingredients with mixer until blended; 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. Add COOL WHIP to frosting in medium bowl; stir just until blended.
6. Spread onto cupcakes.
7. Garnish with coconut.