Coconut Angel Cakes
1 tub Cool Whip Free, thawed
3/4 cup Marshmallow Creme, room temperature
1/8 tsp coconut extract
1 cup sweetened shredded coconut , plus a little more for topping cakes
1 box angel food cake mix
10 oz. water
Preheat oven to 375*. Line cupcake pans with 24 liners, do not spray with oil.
In a small bowl, beat together Cool Whip, marshmallow creme and coconut extract. Refrigerate.
Pulse shredded coconut in a food processor until roughly chopped, set aside.
In a large bowl, combine cake mix with water. Beat at low speed for 30 seconds, then increase speed to medium for 1 minute. Add chopped coconut and beat for another 30 seconds on low.
Allow cake batter to rest for 2 minutes. Then fill your 24 cupcake liners. Bake at 375* for 15 minutes, until tops are golden brown.
After allowing the cakes to cool, frost with Cool Whip mixture. Top with a few coconut flakes, and sprinkles of your choice.