- <p>1 package (18.25 oz) plain white cake mix
- 1 C. Milk
- 1/2 C. Cream of Coconut
- 3 Large Eggs
- Coconut for Garnish
- Frosting:
- 8 oz. cold cream cheese
- 3/4 C. Room-Temperature Butter
- 1/2 C. Raspberry Jam
- 1 t. Vanilla
- Pinch of Salt
- 3 C. powdered sugar</p>
Preheat oven to 350.

Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
Scoop the cake batter into the mini muffin tins without over filling.
While baking cakes you can begin making the frosting.
Preheat oven to 350.

Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
Scoop the cake batter into the mini muffin tins without over filling.
While baking cakes you can begin making the frosting.