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Yield: 24 cupcakes
1 18.25oz box Pillsbury Moist Supreme Golden Butter Cake Mix (or similar)
⅓ cup butter, softened
3 large eggs
⅓ cup key lime juice
⅔ cup canned coconut milk
Preheat oven at 350 degrees.
Mix cake mix with butter, eggs, key lime juice and coconut milk until blended. Pour in to lined cupcake tin ⅔ full. Bake for 20-24 minutes until cake tester comes out clean. Cool on wire rack.
Coconut Buttercream Frosting
1 cup unsalted butter, softened
3 teaspoons vanilla extract
4 cups confectioners sugar
4 tablespoons canned coconut milk
1 cup sweetened coconut flakes
Cream butter with an electric mixer until light and fluffy. Slowly add in confectioners sugar until all is combined and blended. Stir in vanilla extract, and coconut milk until frosting is creamy.
Fill pastry bag and pipe on cupcakes or frost as desired.
Sprinkle with coconut flakes.