Preheat the oven to 350 degrees F.
Line 2 cupcake pans with paper liners. Prepare the yellow cake mix by mixing together 1 cup water, the cake
mix, pineapple, canola oil
. 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
, 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):
Total Fat: 11 grams