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Preheat oven to 350 degrees.
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Seperate out the coconut (see photos below)
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Mix together the cake mix, all of the liquid from cream of coconut (it's about a cup), sour cream, egg whites and coconut oil. Whisk until combined and then whisk for two minutes. (A stand or hand mixer makes it easier.)
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Bakethe cupcakes for 18-20 minutes until done (a toothpick comes out clean).
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Whisk together the pudding mix and milk and put in refrigerator while cupcakes are baking. Cool cupcakes completely before moving to next step.
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Fill cupcakes with pudding - see photo below for instructions.
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Frost the cupcakes with a piping bag.
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Garnish cupcakes with shredded coconut.