Pineapple Bliss Cupcake

CAKE:
Prepare your muffin tin by lining 18 cups with cupcake liners.

Preheat oven per directions on cake mix box.

Combine the entire can of crushed pineapple (do NOT drain it) with the cake mix. Divide batter into 18 cupcake liners and bake per directions on the box.

FROSTING:
On a shallow baking sheet, spread the coconut flakes out in a thin layer and toast in the oven (325F for 8-10 minutes) until lightly browned. Remove from oven and set aside to cool.

In a medium bowl using a hand mixer, combine cream cheese, vanilla extract and powdered sugar. Chill in the refrigerator.

After the cupcakes have cooled, frost each cupcake with cream cheese frosting and roll in toasted coconut. Keep refrigerated.