Grab some whipped topping and white cake mix to make these Coconut Cupcakes! These Coconut Cupcakes are delightfully fluffy and a great, sweet treat!
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 cup BAKER'S ANGEL FLAKE Coconut, divided
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 24 cupcakes, stirring 1/2 cup coconut into batter before spooning into prepared muffin cups. Cool in pans 10 min. Remove to wire racks; cool completely.
Frost cupcakes with COOL WHIP; sprinkle with remaining coconut.
Prepare using a chocolate cake mix.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.