Toasted Coconut Cupcakes

1 white cake mix (plus ingredients according to package directions)
1 tsp coconut extract

Mix above ingredients and bake 24 cupcakes according to package directions.  Let cool.  Prepare coconut butter-cream frosting.


Coconut Butter-Cream Frosting
1/2 C solid vegetable shortening
1/2 C (1 stick) butter, softened
1-2 tsp coconut extract
4 C sifted confectioners sugar (I didn't sift it)
3-4 TBS milk


Directions:
In large bowl, cream shortening and butter with electric mixer. Add coconut extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Frosting Recipe Source here: Adapted from Wilton's Chocolate Butter-cream recipe


Set frosting aside.

Toasting Coconut
Spread a package of sweetened coconut onto a cookie sheet.  Place under broiler and set timer for 1 minute.  Pull out coconut and turn over with spatula.  Place tray back in oven and repeat until about half of the coconut is golden brown.  May take 5-10 minutes.  Set timer each time!  :) Let cool.


After frosting cupcakes generously with coconut butter cream frosting (doesn't need to look pretty as the coconut covers it), top cupcakes with a generous amount of toasted coconut.



These got rave reviews when I made them for a church function.  Plus, they are very pretty :) 

Click here for the Photo Source