MTT has a big test that he is studying for so I’ve been thinking of making a special dessert for him. His favorite thus far has been cheesecake. However, I am short on fridge space so I opted for something more fresh and summery…that does not need to be cooled in the fridge 🙂
I wanted to make something easy but fun…I am not a purist in that I am ok with using cake mix as a base and actually think that yellow cake mix is fantastic for recipes…and I’m not good at making frosting from scratch, unless it’s cream cheese…so I used a canned frosting base as well.
Lemon-Coconut Cupcakes use both cake mix and canned frosting, but modify each enough to make me feel like I’m really making the dessert home-made.
Yellow Cake Mix and all the ingredients it calls for (3 eggs, 1/3 cup oil and 1 cup water)
1 can whipped white frosting
Sweetened coconut flakes
Start by toasting the coconut
I do this on a cookie sheet at 350 for 5-10 minutes until just some flakes are browned
Mix cake mix with the zest of 2 lemons and juice of 1/2 a lemon
Mix frosting with 1/2 tsp coconut extract
Cool cupcakes and then frost.
Dip frosted cupcakes in toasted coconut topping and enjoy!
MTT enjoyed these a lot…claims he likes it even better than cheesecake! But, he rightfully remarks that this may not store as well as cheesecake over several days…I guess he better start eating!!!