1. Preheat oven to 180°C (350°F).
2. Prepare cake mix according to package directions. 
3. Spoon 15 mL (1 tbsp.) of cake batter in 2 lightly greased muffin pans of 12 muffins each. 
4. Bake for 13 to 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 
5. Remove cupcakes from pan and cool completely. 
6. Cut in half.
7. Put half-cupcakes back in muffin pans and cover with ice cream that has been softened to room temperature for about 15 minutes. 
8. Freeze for at least one hour. Remove cupcakes from pan and place in freezer. 
9. Repeat steps 7 and 8 with remaining cupcakes.
10. When ready to serve, place cupcakes onto a serving dish. 
11. Garnish with whipped cream and flaked coconut. Serve immediately. 

Chef’s secret

If the yield of cupcakes is too high, bake 12 only. Then bake the rest of the cake batter in a cake pan and freeze for later use.

To vary colours and flavours, try cherry, raspberry, or mint ice cream.