Coconut Cream cupcakes

My husband loves his mother’s coconut cream pie.  I do not eat coconut, so I can’t tell you whether it’s actually good or not.  I decided I needed to make something to rival that pie.  After looking around on Pinterest, I found a coconut cream bar recipe.  TA DA!!  I can change a few things and have myself a coconut cream cupcake. 

Step 1:  Toast the coconut.  I put the coconut in the oven at about 275 until the coconut got “toasty” looking…that’s a technical term, by the way.  The picture here is darker than the actual coconut.

Step 2:  Make the pudding (Ok..I cheated.  I used instant pudding).  When the pudding sets up, add about 3/4 cup coconut to the pudding).

Step 3:  Make the cupcakes!!  I used a regular vanilla box cake and bake according to your stove and box instructions (my stove runs hot, so I bake at 300 degrees for about 20 minutes)  After they cool, cut out the center of the cupcakes.

Step 4:  Put the pudding/coconut mix in the holes.  Add frosting (I used white frosting from a can and mixed in about half a tub of Cool Whip….dear hubby doesn’t like frosting too sweet) and then top with the toasted coconut from step 1.

Here’s the finished product.  Again, I don’t eat coconut, so I can’t say whether or not they are good, but hubby at 4 or 5 already tonight….you do the math!!