Coconut Angel Cakes

Looking for a dessert for an upcoming dinner party?  Want something easy to make, something semi-homemade, but looks like you slaved in the kitchen? Want something that travels easily?  How about something that is lower in calories?  Like 105-110 calories per serving...well, I have what you need right here!

Coconut Angel Cakes

Ingredients:

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.

~Rebecca