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Line 2 cupcake pans with paper liners. Prepare the yellow cake mix by mixing together 1 cup water, the cake mix, pineapple, canola oil and eggs. Divide the batter evenly among the cupcake liners, filling each two-thirds full. Bake until golden and a toothpick comes out clean, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Place the coconut on a baking sheet and toast until lightly browned, about 5 minutes.
Combine the heavy cream, sugar, stabilizer, vanilla extract and vanilla bean in a large bowl. Whip with an electric mixer until stiff peaks form, and then transfer into a pastry bag fitted with a wide tip.
Pipe out 2 tablespoons of frosting onto each cupcake and top with 1 teaspoon of the toasted coconut and 1 raspberry.
Nutrition Info (Per Serving):
Calories: 177
Total Fat: 11 grams
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Coconut Carrot Cake
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By lotsof aloha
on November 30, 2012
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Yummy! I improvised using mandarine orange and pineapple I had left from my boys lunch. To make the cup of liquid I added coconut water. I plan to frost them with whipped coconut milk to be dairy free.
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