You Put the (Lemon) in the Coconut and Shake it All About

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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.

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Ingredients:
Yellow Cake Mix and all the ingredients it calls for (3 eggs, 1/3 cup oil and 1 cup water)
2 lemons
1 can whipped white frosting
Coconut extract
Sweetened coconut flakes

Method:

Start by toasting the coconut
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I do this on a cookie sheet at 350 for 5-10 minutes until just some flakes are browned
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Meanwhile…
Mix cake mix with the zest of 2 lemons and juice of 1/2 a lemon

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Add the rest of cake mix ingredients and beat per box directions

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Fill cupcake tin as per usual 🙂

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Bake per box directions

Meanwhile…
Mix frosting with 1/2 tsp coconut extract

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Cool cupcakes and then frost.
Dip frosted cupcakes in toasted coconut topping and enjoy!

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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!!!

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One thought on “You Put the (Lemon) in the Coconut and Shake it All About

  1. Pingback: … and the winner of the “A Lot On Your Plate Use What You’ve Got Cupcake Bake-off Is … (Guest Post) | A Lot On Your Plate

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