Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.
Remove cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Garnish with remaining flaked coconut, raspberries and mint.
Since these delicious cupcakes have built-in portion control, they can help you keep tabs on portions.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 9g
Trans Fat 1g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.