ingredients:
1 box Devil’s Food cake mix + ingredients needed to make the cake according to package instructions1 cup strong coffee, cooled1 pound (two 8-ounce packages) cream cheese at room temperature3/4 pound (3 sticks) unsalted butter at room temperature1 teaspoon vanilla extract1 teaspoon coconut extract1 1/2 pounds powdered sugar, sifted¾ cup shredded coconut
directions:
Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.
Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.
Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.
To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.
Slowly add the powdered sugar while the mixer is on low and mix until smooth.
Frost the cupcakes and sprinkle with the toasted coconut.
