The Farmhouse Kitchen: Sweet July Memories
July 2024
Makes 24 to 30 cupcakes
Ingredients
- 3 large eggs
- 8 ounces sour cream
- 1/3 cup water
- 8 ounces cream of coconut (in the can – NOT coconut milk)
- 1/2 teaspoon vanilla extract
- 1 white cake mix
Directions
Beat eggs for about 2 minutes until light. Add sour cream, 1/3 cup water, cream of coconut, and vanilla; beat well to combine. Add cake mix, beating at low speed just until blended. Beat at medium for 2 minutes. Portion into 24 cupcake papers, and a sprayed 6” cake pan or pour batter into a greased and floured 9 by 13 pan to make a sheet cake.
Bake at 325 degrees for 35 to 40 minutes or until a wooden pic inserted in center comes out clean. Let cupcakes cake cool completely before frosting.
To Frost:
Use your favorite white frosting recipe — buttercream, or meringue, or even Cool-Whip — or use a store-bought white frosting, and frost cupcakes and cake.
To Top:
Combine 2 packages of frozen coconut and ½ a package of sweetened flaked coconut, 2 tablespoons of water, and 2 tablespoons of sugar in a medium bowl. Let set a few minutes then either dip frosted cupcakes into coconut to cover, or use hands to sprinkle coconut on top.
You can make up to 30 cupcakes or split the cake and frost the middle and the top to make 24 cupcakes and a little 6” snacking cake.
