Katherine’s Coconut Cupcakes

2 cups flaked coconut, plus more for garnish

½ cup sweetened condensed milk

1 box yellow cake mix

Water, oil, and eggs called for on cake mix box

Coconut extract (2 tsp)

Buttercream frosting

Heat oven according to cake box. Combine 2 cups coconut and condensed milk; set aside.

Make cake batter as directed, adding 1 tsp extract. Fill muffin cups 2/3 full. Top each with about 2 tsp coconut mixture.

Bake as directed on box. Cool completely.

Stir 1 tsp extract into frosting. Frost cupcakes.

Spread about ½ cup coconut on a cookie sheet. Toast in 350 degree oven for about 5 minutes, stirring often. Cool.

Sprinkle toasted coconut on cupcakes.