Vegan Coconut Cupcakes

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  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup canola oil
  • 2 cups coconut milk beverage
  • 1 1/3 cups sugar
  • 2 tsp vanilla
  • 1/2 tsp coconut extract
  • 1 1/2 cups toasted coconut


  • Toast the coconut, aloing with the coconut for the frosting. Spread the coconut in a thing layer on a cookie sheet.
  • Place it in the oven and bake at 325 F for about ten minutes, stirring after 5 minutes. Let cool.
  • Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
  • Blend oil,coconut milk, sugar, vanilla and coconut extract until smooth.
  • Slowly add the dry mix to the wet and stir until there are no lumps.
  • Add the toasted coconut to the batter and mix until evenly distributed.
  • Pour into liners in a cupcake pan and bake at 350F for 20-25 minutes.
  • Check the centres of the cupcakes around 20 minutes, if a toothpick comes out clean, they are done.
  • When the pan is cool enough to touch you can move the cup cakes to wire racks.

  • Note: These cupcakes are very moist! When you pick them up, they may feel like they aren't baked all the way through, but they are, as long as the toothpick comes out clean.


  • 1/4 cup vegetable shortening
  • 1/2 stick (1/4 cup) vegan margarine
  • 1T coconut milk beverage
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1/2 tsp coconut extract
  • 1/2 tsp almond extract
  • 3/4 cup toasted coconut
  • Blend shortening and margarine until smooth.
  • Add powdered sugar a little bit at a time, followed by the coconut milk.
  • Add in flavourings and mix well.
  • Mix in the toasted coconut and decorate your cupcakes!