Recipe: Layered Coconut Cupcakes

Yummy Spring Recipe: How to make layered coconut cupcakesFor years, it has been a tradition to make Four Layer Coconut Cake for my husband's birthday. This year, since our nest is empty and it's just the two of us, I tried a new twist on the recipe and made filled cupcakes, instead.

My hope is that some of the cupcakes will make their way to the office or neighbor's house because it would probably take us a year to eat an entire cake.


  • white cake mix
  • 2 cups flake coconut, unsweetened
  • 1 c sugar
  • 1 1/3 c sour cream
  • 2/3 c Cool Whip


Bake 24 cupcakes according to the cake mix instructions. Remove the cupcakes from the pan and let them cool completely.

For the filling, combine coconut, sugar, and sour cream.

Cut each cupcake in half. Spread a spoonful of filling in the center.
Replace the top of the cup cake.

To make the frosting, add a generous 2/3 c of Cool Whip to the remaining filling and stir. Frost the top of each cupcake.

Refrigerate for at least 6 hours (although I prefer to refrigerate them overnight). Enjoy!



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The Chilly Dog: Recipe: Layered Coconut Cupcakes
Recipe: Layered Coconut Cupcakes
How to make yummy, layered coconut cupcakes.
The Chilly Dog
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