Preheat the oven as directed on the box.

Prepare the angel food cake mix as directed on the box.

Line a muffin pan with muffin liners. Fill each cup no more than 1/2 full. Angel food cake puffs up a lot when baking, and you don’t want your cupcakes to overflow. I would aim for 1/3 to less than 1/2 full.

Bake for 10-12 minutes or until the tops of the cupcakes are cracky and light brown.

Place the shredded coconut on a baking sheet. Place the coconut in the oven and turn it into broil. The coconut will only take a few minutes to toast. I like to stir my coconut as it’s toasting, to make sure it’s even.

Once the coconut is toasted, remove it from the oven and let it cool.

To assemble the cupcakes: Put the cooled coconut into a bowl. Doing one cupcake at a time, place a dollop of cool whip on the top of each cupcake. Turn the cupcake upside down and gently place it into the bowl with the coconut, allowing the cool whip to be covered by the coconut. Place the cupcake right side up and add three pastel colored candies.