Toasted Coconut Cupcakes

Our wedding came with a number of challenges.

The boxes of decorations that we'd spent 10 months making magically disappeared somewhere over the Pacific Ocean between Portland and Hawaii (I'm looking at YOU, USPS.). 

Gail force winds made a surprise appearance two hours before the wedding started and forced us to re-locate the ceremony and reception to our Plan B (which, um, didn't actually exist until that point). 

Oh, and my poor mother was sick as a dog. Silly stomach flu.

Nevertheless, there were also many tremendously wonderful things about the day.

Like Sam's super romantic vows to me. Oh, and the AMAZING wedding cupcakes made by my mother-in-law.

My in-laws were in town last week to celebrate Sam's birthday. And because our birthdays are so close (just 8 days apart!), they were sweet enough to throw me an early birthday party before they left and returned to LA. 

I know, I'm a lucky girl. 

But wait, it gets better. Along with dinner and presents, I was given the "secret" recipe to the coconut cupcakes from our wedding.

I hope these cupcakes bring you as much love and aloha as they did to me. Enjoy!

Toasted Coconut Cupcakes

INGREDIENTS:
1 box French Vanilla cake mix
1 can coconut milk
Almond extract
Flaked coconut
8 oz cream cheese
1/2 cup butter, softened
4 cup confectionary sugar
2 tsp coconut milk
1 tsp vanilla

"EASY" COCONUT CAKE RECIPE:
Preheat oven to 350. Empty package of cake mix and follow instructions on box except: swap water for coconut milk, and add a few drops of almond extract. Mix. Add 2 cups of coconut. Mix again. Fill cupcake trays to 3/4 full. Bake for 25 minutes.

While cupcakes are baking, spread about 2 cups of coconut flakes on a baking sheet. Bake for 3 minutes (mixing flakes occasionally to avoid burning) or until toasted.

FROSTING:
Chill mixing bowl in the refrigerator for 10 minutes before starting. Beat butter until creamy. Add cream cheese and beat until mixture is creamy again. Add coconut milk and beat. Add almond and vanilla extracts, and then the sugar, 1/2 cup at a time.

For a thicker, sweeter frosting, add more powdered sugar. I prefer mine a bit more on the cream cheese-y side. One frosting tastes to your liking, apply to cooled cupcakes. Sprinkle with toasted coconut.