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Tropical Sunset

Coconut Cupcakes


For the Frosting:

8 oz 1/3 less fat Philadelphia Cream Cheese, not fat free

3/4 cup powdered sugar

2 tsp natural coconut extract

For the Cupcakes:

2 egg whites

1 cup canned light coconut milk, Thai Kitchen

1/3 cup unsweetened apple sauce

2 tsp natural coconut extract

18.25 oz white box cake mix

1/2 cup sweetened coconut flakes

coconut recipe

Calories: 196kcal

Carbohydrates: 31g

Protein: 2.5g

Fat: 6.5g

Saturated Fat: 1.5g

Cholesterol: 1.3mg

Sodium: 150mg

Fiber: 1g

Sugar: 11.5g

Servings:       24

Prep Time:     30 Minutes

Cook Time:    25 Minutes

Total Time:     150 Minutes



In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use


Preheat oven to 350°. Line 24 cupcake tins with liners


In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined

coconut platter


Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean


Let cupcakes cool to room temperature


Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.


Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes

low fat coconut

© 2021 by St.Anne's Enterprises (Private) Limited 

Proudly created with

Eva Oil
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