Creamy Coconut-Cheesecake Cupcakes

• 1 pkg. (2-layer size) yellow cake mix
• 2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
• 1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
• 1 can (11 oz.) coconut milk
• 1 container (16 oz.) ready-to-spread vanilla frosting
• 1 cup thawed COOL WHIP Whipped Topping
• 2 cups fresh raspberries
• 24 fresh mint leaves

1. Heat oven to 350F.
2. Prepare cake batter as directed on package; stir in 2/3 cup coconut.
3. Spoon into 24 paper-lined muffin cups.
4. Bake 20 to 25 min.
5. or until toothpick inserted in centers comes out clean.
6. Cool cupcakes in pans 10 min.
7. ; remove from pans to wire racks.
8. Cool completely.
9. Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min.
10. (Pudding will be thick.)
11. Refrigerate until ready to assemble cupcakes.
12. Spoon frosting into medium bowl.
13. Add COOL WHIP; whisk until blended.
14. Remove cupcakes from liners; cut cupcakes horizontally in half.
15. Place cupcake bottoms on tray.
16. Top each with 1 Tbsp.
17. pudding and 1 tsp.
18. of the remaining flaked coconut; cover with cupcake top.
19. Spoon frosting into medium bowl.
20. Add COOL WHIP; whisk until blended.
21. Spread onto cupcakes.
22. Garnish with remaining flaked coconut, raspberries and mint.

yellow cake, s angel, coconut milk, ready, fresh raspberries, mint

Taken from www.kraftrecipes.com/recipes/creamy-coconut-cheesecake-cupcakes-154349.aspx (may not work)