(Moderator Note: No nutritional information provided with this recepe,
but it is likely high in carbohydrates, and should be eaten in small
portions)
1 package(18 1/4 ounces) white cake mix
1 Large Egg
1 Egg White
2 Tablespoons Canola Oil
12 ounces Sugar-Free Lemon-Lime Soda
1/2 Cup Flaked Coconut
1 Can(20 ounces) Crushed Pineapple in its own Juice
1 Tablespoon plus 1 teaspoon Cornstarch
2 Cups Sugar-Free Whipped Topping
1. Preheat oven according to directions on cake mix package. Place paper liners into 24 standard(2 1/2-inch) muffin cups; set aside.
2. Place cake mix, oil and soda in large mixing bowl. Mix according to package directions, using electric mixer. Spoon equal amounts of batter into each paper liner. Bake 14 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire rack 10 minutes. Transfer to rack to cool completely.
3. Heat medium saucepan over medium-high heat until hot. Add coconut. Cook and stir 2 minutes or until golden. Immediately transfer to plate; set aside to cool.
4. Combine pineapple with its juice and cornstarch in saucepan. Bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat. Cool completely in saucepan.
5. Spoon 1 rounded Tablespoon whipped topping onto each cooled cupcake. Spoon 1 rounded Tablespoon pineapple mixture on top of whipped topping. Sprinkle with toasted coconut. Cover with plastic wrap. Refrigerate until served.
**Note--I add a little coconut(or coconut extract) and pineapple juice into my cake mix to give it a different flavor.
1 package(18 1/4 ounces) white cake mix
1 Large Egg
1 Egg White
2 Tablespoons Canola Oil
12 ounces Sugar-Free Lemon-Lime Soda
1/2 Cup Flaked Coconut
1 Can(20 ounces) Crushed Pineapple in its own Juice
1 Tablespoon plus 1 teaspoon Cornstarch
2 Cups Sugar-Free Whipped Topping
1. Preheat oven according to directions on cake mix package. Place paper liners into 24 standard(2 1/2-inch) muffin cups; set aside.
2. Place cake mix, oil and soda in large mixing bowl. Mix according to package directions, using electric mixer. Spoon equal amounts of batter into each paper liner. Bake 14 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire rack 10 minutes. Transfer to rack to cool completely.
3. Heat medium saucepan over medium-high heat until hot. Add coconut. Cook and stir 2 minutes or until golden. Immediately transfer to plate; set aside to cool.
4. Combine pineapple with its juice and cornstarch in saucepan. Bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat. Cool completely in saucepan.
5. Spoon 1 rounded Tablespoon whipped topping onto each cooled cupcake. Spoon 1 rounded Tablespoon pineapple mixture on top of whipped topping. Sprinkle with toasted coconut. Cover with plastic wrap. Refrigerate until served.
**Note--I add a little coconut(or coconut extract) and pineapple juice into my cake mix to give it a different flavor.
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