Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease and flour a 9x13-inch pan. prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for. bake as directed. while cake is baking, combine cream of coconut and sweetened condensed milk. when the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). pour the cream of coconut/condensed milk mixture over top and into all the holes. let cake cool thoroughly (can be refrigerated to cool). when ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top. serve thoroughly cooled.

Target recipe: heat oven to 375 degrees, and place paper baking cup in 24 regular size muffin cups. in a large bowl, beat the first 6 ingredients listed with electric mixer on low speed for 30 seconds. then beat on medium speed for 2 minutes, scraping bowl occasionally. divive batter evenly into the 24 muffin cups. bake 18-24 minutes or until toothpick inserted in center comes out clean. cool for 10 minutes, and remove from pan to a wire rack. then cool for 30 minutes. stir coconut extract and rum extract into frosting, and spread on cupcakes. dip tops of frosted cupcakes in coconut. store loosely covered at room temperature.