Pina Colada Cupcakes

• 1 pkg. (2-layer size) yellow cake mix
• 1 can (20 oz.) crushed pineapple in juice, undrained
• 1 can (15 oz.) cream of coconut
• 3 eggs
• 1 container (16 oz.) ready-to-spread white frosting
• 1 cup thawed COOL WHIP Whipped Topping
• 1/2 cup BAKER'S ANGEL FLAKE Coconut

1. Heat oven to 350F.
2. Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
3. Bake 20 to 25 min.
4. or until toothpick inserted in centers comes out clean.
5. Cool cupcakes in pans 10 min.
6. Remove from pans to wire racks; cool completely.
7. Add COOL WHIP to frosting in medium bowl; stir just until blended.
8. Spread onto cupcakes.
9. Garnish with coconut.

yellow cake, pineapple, cream of coconut, eggs, ready, s angel

Taken from www.kraftrecipes.com/recipes/pina-colada-cupcakes-144626.aspx (may not work)