Pineapple Coconut Cupcake

Pineapple Coconut Cupcake FOR THE CUPCAKE: 1 yellow cake mix 20oz can crushed pineapples with juice FOR THE FROSTING: 4 oz cream cheese (I used 1/3 less fat) 2 Tbsp skim milk 1 Tbsp honey 1 tsp rum extract 1/4 cup crushed pineapple, drained well 1 cup toasted coconut 8 oz cool whip In large bowl, mix yellow cake mix with crushed pineapple and juice. Fill cupcakes about 2/3 full. Bake in a 350 degree oven for 18-20 minutes. Cool. I toast my own coconut and store in a ziploc for later use. To make, on cookie sheet spread out 10oz bag of unsweetened coconut flakes. Bake in a 300 degree oven for 20 minutes, stirring every 5 minutes. To make frosting, beat cream cheese, milk, honey and rum extract. Fold in pineapple and 1/2 cup toasted coconut. Add cool whip. Frost each cupcake and sprinkle on some of the reserved coconut. Enjoy cold.