Toasted Coconut Marshmallow Cupcakes
2 cups sweetened coconut flakes
Additional ingredients to prepare cake mix per package directions
HEAT oven to 350°F. Spread coconut in thin layer in 15 x 10 x 1-inch baking pan. Bake 7 to 10 minutes, stirring occasionally, until light golden brown. Cool completely.
PREPARE cake mix batter according to package directions using water, oil and eggs. Stir in 1 cup toasted coconut. Bake according to package directions to make 24 cupcakes. Cool completely.
SPREAD frosting on top of cupcakes. Sprinkle evenly with remaining toasted coconut.
Serving Size (1 of 24 cupcakes), Calories 260 (Calories from Fat 120), Total Fat 13g (Saturated Fat 6g, Trans Fat g), Cholesterol 25mg, Sodium 180mg, Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 28g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.