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Ingredients
- chocolate cake batter
- 14 oz. Angel Flake coconut
- 1 (8 oz.) Cool Whip
Method
- Prepare chocolate cake batter as directed.
- Spoon into 18 greased muffin cups.
- Bake 20 minutes, cool completely on wire racks.
- Using 1 tub Cool Whip (thawed), spread on bottoms and sides of cupcakes.
- Roll in coconut.
- Place cupcakes top sides down on serving plate.
- Refrigerate until ready to serve.