LAVA FLOW CUPCAKES
- Servings: 24
- 1 Vanilla cake Mix
- 1 can coconut milk
- 1/3 c. oil
- 3 eggs
- 1 1/2 c. coconut flakes
- 1 package frozen strawberries (thawed)
- 1/4 c. sugar
- 1 lime (juice only; lemon is fine also)
- 1 8oz. pkg cream cheese
- 3/4 c. confectioner's sugar (sifted)
- 1/2 t Pina Colada candy flavoring
- 3/4 c. pineapple chunks (drained)
- 1/2 container frozen whipped topping (Cool Whip)
- 24 maraschino cherries (w/ stem)
Preheat oven to 350 degrees
Combine cake mix, coconut milk, and oil until well blended
Add eggs one at a time, beating after each addition
Fold in 1 c. coconut flakes until just combined
Divide equally amongst 24 lined cupcake wells
Bake for 18-22 minutes, and cool on a wire rack
Slice all strawberries in half (reserve 24 halves for garnish) and place in a saucepan over medium heat with sugar and lime juice. Simmer until strawberries are really soft.
Prick each cupcake with the back of a handle of a wooden spoon - all the way to the bottom.
Slowly push a cooked strawberry half into each cupcake, and allow to cool
For frosting, beat cream cheese until soft and creamy.
Add sugar a little at a time until well incorporated.
Crush pineapple chunks, reserving 8 chunks for topping
Beat or fold in whipped cream (I prefer the abundance or bubbles in my frosting)
Frost cupcakes, roll sides in rest of coconut flakes, and top with strawberry slice, and cherry.
Slice reserved chunks in thirds and top with other fruits.