Instructions

For the Cupcakes:

Preheat oven to 350°.  Line 18 muffin cups with cupcake liners.  Place cake mix, water, oil and egg whites in a mixing bowl.  Mix on medium speed until combined and creamy.  Stir in the white chocolate chips.  If using colored coconut lightly fold in coconut other wise it can be added with the chips.  Using an ice cream scoop divide cake batter.  Bake 20 minutes or when a toothpick inserted into the center comes out clean.  Cool cupcakes in pan 10 minutes.  Remove from pan and cool completely on a wire cooling rack.

Using a small paring knife or the wide end of a piping tip hollow out some of the cupcake (save the tops)  Fill a piping bag or zip top bag with raspberry preserves, snip one corner and fill the hollowed cupcakes with preserves.  Press on the tops.

For the Bakery White Frosting:

Add the shortening to a medium mixing bowl.  Beat until shortening is light and fluffy.  Add extracts and beat until incorporated into the shortening.  Add the sugar 1 cup at a time; beat until smooth between each addition.  Add milk only if frosting is too thick (I usually add 3 tablespoons).  Drizzle in 1 tablespoon at a time until the frosting reaches spreading or piping consistency.  Fill a piping bag with frosting or spread frosting on filled cupcakes.  Dip and press coconut into frosting (use the frosting as the glue to hold the coconut on the cupcake).