Instructions

• Preheat oven to 350°F. Line cupcake pans with 24 cupcake liners.
• In a large bowl, combine 1 box Pillsbury Yellow Cake Mix, 1 cup coconut milk (make sure it's coconut milk), 1 cup sour cream, ½ cup vegetable oil, and 3 slightly beaten eggs. Beat until smooth and combined.
• Stir in 1 cup shredded or flaked coconut.
• Evenly divide batter among the prepared liners, filling each about three-quarters full.
• Bake 20–24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Let cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool completely before frosting.
• Frost cooled cupcakes with 1 can Pillsbury Cream Cheese Frosting or Vanilla Frosting.
• If using the optional 1 additional cup shredded coconut to garnish, either sprinkle it on as-is or toast it: spread in a single layer on a baking sheet and bake at 350°F for 3–5 minutes, stirring once, until lightly golden; cool, then sprinkle over the frosted cupcakes.