If you don't like coconut, you are dumb.
Oops! Did I say that out loud? Yikes! I hate when that happens.
Get these ingredients:
1. A yellow or white cake mix to make 24 cupcakes and all the stuff you need to make them (don't yell at me if you don't have enough eggs...I can't read the box from here)
2. Coconut extract
3. a 14 oz. can of sweetened condensed milk
4. a 15 oz. can of cream of coconut
5. 1 cup of heavy whipping cream
6. 3 T. granulated sugar
7. 1 teaspoon white corn syrup (optional)
8. 1 cup or more of sweetened, shredded coconut
Take a box of yellow or white cake mix and follow the package directions EXCEPT add 1 teaspoon of coconut extract to the mix.
Underfill your cupcake tins slightly and I'll tell you why in a minute, OK?
While the cupcakes are baking stir together the sweetened condensed milk and the cream of coconut.
Take the cupcakes out when they're done and then poke them with a fork several times. Pour the thick, milk-y, coconutt-y liquid over each of them slowly. Let it absorb before you pour more on.
Cover them with saran wrap and stick in the fridge for three or four hours or even overnight.
If you didn't want to make cupcakes you could totally make this in a 9 x 13 pan
If you wanted to take these on a picnic, you could totally make these as cupcakes in a jar. If you didn't see how to do that just click here. If you made them in a jar, wouldn't it be scrumptious to put some lemon curd on there before you put on the icing?
Now you are ready to frost the cupcakes (or the cake, or the cake in the jar, depending on what strikes your fancy!) and to do that...
Whip together the heavy cream, 1/2 teaspoon of coconut extract, 1 teaspoon of corn syrup (Karo) and the 3 T. granulated sugar.
(If I was making the cupcakes in the jar or the big cake, I might make 1 1/2 recipes of the icing, though...and that would be 1 1/2 cups heavy cream, 3/4 teaspoon of coconut extract, 1 1/2 teaspoon of corn syrup and 5 T. granulated sugar. If you want to double the recipe, you have to do your own math...sorry!)
When it's all fluffy and lovely, pipe or spoon it onto your cupcakes (cake or into the jar) and then sprinkle sweetened, shredded coconut over the top of that.
I'm telling ya. These are excellent. And Mr. Jenny thinks so, too, obviously, because when I went to get a few more out for a background picture, he ate the one on the plate!
This yummy, albeit slightly confusing recipe, is brought to you by Alphabe-Thursday's letter "O". Perhaps I should have linked it to the letter "C", but I didn't make them that week of Alphabe-Thursday. So there.
To see other "O" links, just click here!