Ingredients
1 package (16 ounces) angel food cake mix3/4 cup baking cocoa1 cup reduced-fat sour cream1 cup confectioners’ sugar1/8 teaspoon coconut extract2-1/2 cups reduced-fat whipped topping3/4 cup sweetened shredded coconut, toasted
Preparation
Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing.
Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, combine the sour cream, confectioners’ sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers.
