Preheat the oven to 350 degrees with the backing rack in the middle spot.

Step 1: add a teaspoon of coconut to the bottom of each cupcake wrapper.

Step 2: add eggs to a large mixing bowl and mix on low till blended without over beating.

Step 3: now substitute coconut milk for the water in the recipe and mix on low till combined with eggs.

Step 4: add the oil and mix on low.

Step 5: add the small box of instant pudding mix and cake mix to milk, oil and egg mix.

Step 6: mix on low until all is combined then beat on high for two min.

This is how the batter should look after beating for two min. If batter seems a bit too thick you can add a bit more coconut milk.

Step 7: using a measuring cup fill each cupcake wrapper 3/4 of the way full (see above).

Step 8: bake for 15-20 min.

Step 10: spread coconut on a baking pan and put in oven for 3 min. Pull out and mix coconut around on the pan and then return to the oven for 3 more min.

Repeat step 10 until coconut looks like the toasted coconut above.

Step 11: if you do not have parchment or icing bags you can use ziplock freezer bags. Roll down the sides of the bag and fill like above.

Step 12: squeeze the icing to one corner of the bag and cut the tip.

Step 15: add to your favorite cake plate and enjoy! {I did not have a cakes plate available, so I used a dinner plate and an upside down bowl to create the cake plate look.}