• Cooking Time:
  • Servings: 24
  • Preparation Time:


Got a request for this one. Haven't perfected the scratch recipe yet, so here's the original boxed recipe.


  • 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.

Categories: Cupcakes 
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