Lucy's Friendly Foods

My jar of desiccated coconut has been staring at me, unloved as of late but wanting to be used in some delicious concoction. Since chocolate and coconut is a match made in heaven, or paradise if you believe the Bounty advert, I thought I’d try and make some cupcakes that tasted like Bounty Bars. Very nice too.

Coconut Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes 12

  • 200g self-raising flour
  • 100g caster sugar
  • pinch of salt
  • 100ml sunflower oil
  • 150ml oat milk
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla
  • 2 tbsps desiccated coconut

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Place liners in a cupcake tray

– Sift the flour and salt into a bowl. Stir in the sugar and coconut

– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.

– Pour the wet ingredients into the dry and gently mix, until well combines.

– 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.

– Ice with chocolate buttercream and sprinkle with more desiccated coconut


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