Toased Coconut and Marshmallow Cupcake

Toasted coconut and marshmallow is so good!  You have to try this recipie.

Ingredients
3 cups shredded sweetened coconut
1 box of your favorite vanilla cake mix
1 can of coconut milk
2 tablespoons of rum
2 sticks of butter at room temperature
1 jar of marshmallow cream

Preheat the oven to 375°. Spread the shredded coconut on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until lightly browned, about 10 minutes. Let cool.

Follow the instructions on the box of cake mix, add 1/3 cup of the coconut milk, 2 tablespoons of rum and 1 cup of the toasted coconut.  Fill your lined cupcake tins 3/4 of the way up and back following the instructions on the box of cake mix.

To make the frosting, in a large bowl, beat the room temperature butter until creamy, then add 1 tablespoon of the coconut milk, the confectioners' sugar and beat until fluffy. Add the marshmallow cream and beat until combined.

Once the cupcakes have completely cooled, frost the top with the frosting, and dip into the rest of the toasted coconut.  They are messy to eat, but so worth it!