Yields: 8 mason jar cupcakes
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Ingredients for the cupcakes:

3 large eggs
1/3 cup coconut oil (melted and slightly cooled)
1/3 cup pineapple juice
½ cup unsweetened shredded coconut
1 box simple mills yellow cake mix


Ingredients for the frosting:

1 can Simple Mills vanilla frosting
Zest of 2 limes
Thinly sliced lime wedges (for garnish)
Coconut flakes (for garnish)
Pineapple slices (for garnish)
Festive straws, cut into quarters (for garnish)



  1. Preheat the oven to 350. Line a muffin tin with cupcake papers.
  2. Beat the eggs, then stir in the oil, and pineapple juice.
  3. Stir in the coconut and cake mix.
  4. Divide the batter between the 12 prepared cupcake papers.
  5. Bake for 18-22 minutes or until a tester comes out clean.
  6. Let the cupcakes cool completely.
  7. While the cupcakes are cooling, make the frosting by stirring the zest into the frosting. Put the frosting into a piping bag, or a zip top bag with a corner cut off (which makes a great makeshift piping bag!).
  8. When the cupcakes are completely cool, remove each from the cupcake wrapper (discard wrapper) and cut them in half width-wise.
  9. Place a cupcake half at the bottom of a mason jar. Pipe a bit of frosting on top, then add another cupcake half. Repeat with more frosting, a third cupcake half, and one last dollop of frosting. Garnish with lime, coconut, pineapple and a straw and serve!


Note: Use a can of sliced pineapple in its juice for this recipe. You can use the juice for the cupcakes and the slices for garnish!