Cupcake of the Week: White Chocolate Macadamia Nut

This one is for my spouse - a big fan of white chocolate, with or without macadamia nuts.

WHITE CHOCOLATE MACADAMIA NUT CUPCAKES

1 box white cake mix (WITHOUT pudding in the mix), plus ingredients to make the cake (as listed on box)
1 (4-oz.) box white chocolate instant pudding mix
3/4 cup macadamia nuts
1 cup white chocolate chips
1 1/2 cups shredded coconut
1 cup canned vanilla frosting

Prepare cake mix as directed, adding pudding mix. Fold in nuts and white chocolate chips. Bake for 20 minutes at 350 degrees.  While cupcakes cool, toast coconut on a baking sheet in the 350-degree oven (5-6 minutes).  Frost and top with toasted coconut.  (Note:  If the idea of a chip-studded cupcake doesn't appeal, you can melt the white chocolate chips in the microwave and stir the white chocolate chips into the icing.  But do one or the other, because two cups of white chocolate would be overkill.  Unless you are my spouse.  They are also good with some toasted coconut on top of the icing - just spread 1-1/2 cups of coconut onto a baking sheet, and bake at 350 degrees for 6 minutes.)