• Bake the White cake mix according to directions on box for muffin pan or 9 x 13 pan. (Hint: Only fill the cupcake batter 1/2 - 2/3 full and no more, you want the cupcakes to be flat on the top as much as possible so the glaze has a chance to really soak in.) Cake is ready when knife or cake tester inserted comes out clean and just starting to turn golden. Allow to cool about 5 minutes. Using a fork, poke holes several times in each cupcake (or across the top of the sheet cake).

Sour Cream Glaze:

• While cake is baking, in a medium mixing bowl add in Sour Cream and Cream of Coconut until well blended. Pour about 1 Tbls of glaze per cupcake (or pour all of glaze evenly over cake if making a 9 x 13 size).

Frosting:

• In a medium bowl, mix together Cool Whip, the dry Vanilla Instant Pudding powder mix and Coconut extract until well combined. Keep refrigerated until ready to use.

Assembly:

• After cakes have been made and glaze has been allowed to soak into cake, frost your cupcake/cake as desired with the prepared icing. Top off with the sweetened shredded Coconut. Keep refrigerated until ready to serve. Best if made day or two before serving.