Piña Colada Cupcakes

ACTIVE TIME: 30 min. TOTAL TIME: 11⁄2 hrs. SERVES: 24

Pineapple, coconut and a splash of rum transform boxed cake mix into a tropical treat that’s sure to impress

(15 oz.) box yellow cake mix

11

1⁄2 cups unsweetened shredded

coconut, divided

1⁄2 cup crushed pineapple

2 tsp. rum, divided (optional)

1 (13.5 oz.) can coconut milk, chilled 1 tsp. vanilla extract

1⁄4 cup powdered sugar 1 Heat oven to 350°F. Prepare cake mix as package directs, adding 1 cup shredded coconut, pineapple and 1 tsp. rum. Divide batter evenly among 24 lined cupcake wells. Bake 18 to 21 min. or until done. Let cool completely.

2 Open coconut milk and scoop out solid cream from top; transfer to bowl of electric mixer, reserving liquid for another use. Beat coconut cream, vanilla extract, powdered sugar and remaining rum 1 min. or until light and fluffy; chill 30 min. to set.

3 Spread or pipe frosting over cupcakes. Sprinkle with remaining coconut. Garnish with maraschino cherries and pineapple slices, if desired. Per serving: Cal. 179 Pro. 2g Carb. 18g Fiber 1g Sug. 10g Chol. 16mg Sod. 134mg Total fat: 11g Sat. 8g Trans. 0g