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Submitted by: Jennie Gist from Gooseberry Patch
Originally shared on the web 01/06/2020

16-oz. pkg. angel food cake mix
3/4 c. lemon-lime soda
1/2 c. plus 1 T. key lime juice, divided
14-oz. can sweetened condensed milk
1 t. lime zest
8-oz. container frozen whipped topping, thawed
Garnish: sweetened flaked coconut

In a large bowl, combine dry cake mix, soda and 1/4 cup key lime juice. Spray muffin cups with nonstick vegetable spray. Fill muffin cups 2/3 full. Bake at 350 degrees for 12 minutes, or until a toothpick tests clean. Cool completely. Use a toothpick to poke several holes almost to the bottom of each cupcake; don’t poke through bottoms. Mix together remaining lime juice, sweetened condensed milk and lime zest. Measure out 1/3 cup lime mixture; pour over all the cupcake tops. Stir whipped topping into the remaining lime mixture; chill for one hour. Frost cupcakes with whipped topping mixture. Garnish with coconut. Refrigerate until serving time. Makes 2 dozen.