1. Heat oven to 350°F. Line cupcake pans with 24 cupcake liners.

2. In a large bowl beat together cake mix, coconut milk, sour cream, vegetable oil, and eggs. Stir in 1 cup shredded or flaked coconut.

3.Evenly divide batter among prepared muffin tins, filling each cup three-quarters full. Bake, for approximately 20-24 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.

4. Frost with Pillsbury Vanilla or Cream Cheese Frosting and garnish with toasted or shredded coconut. Decorate with Easter candies if desired.