2 packages (5 oz) FROZEN coconut, divided (1/2 of one pkg to sprinkle on top)
1/4 C sour cream (not reduced fat)
1/4 C granulated sugar
1/2 C confectioners sugar
1 tsp lemon extract
1 (10 oz) container of Cool Whip™ whipped topping
1/2 package frozen coconut
How to make it
Prepare coconut mixture by combining 1 1/2 bags frozen coconut and remaining ingredients into a medium-sized bowl. Set aside for 1-2 hours.
Prepare cake according to directions. Using a 1/4 C measuring cup, fill cupcake paper lined pans 3/4 full. Bake according to directions. Allow cupcakes to cool completely.
When cupcakes are cool, poke a small hole in top using the end of a wooden spoon. Working at a 45 degree angle, push handle gently around interior of cupcake.
Carefully pour a teaspoon full of coconut filling mixture into the cupcake. I use the end of a wooden spoon to gently tamp the filling into the cake. Add more filling if necessary to bring filling to top of cupcake.
Spread (or pipe) Cool Whip over top of cupcakes. Sprinkle with