Preheat oven to 350°F.
Place cupcake liners in cupcake pans
In a large bowl, whisk together cake mix, flour, sugar and salt.
Add remaining ingredients and beat for 2 minutes, or until well blended.
Use an ice cream scoop to fill prepared cupcake tins- fill about 3/4 full.
Bake about 18 minutes, or until toothpick inserted in center comes out clean.
Remove cupcakes to wire rack to cool.
Using a chop stick or straw, poke several holes in each cupcake. Pour in about a tablespoon of coconut cream into each cupcake
Allow to cool and frost with my buttercream frosting using a 1m tip to create bakery style frosted tops
Top with sweetened coconut - patting down slightly to so that it doesn't fall off.