Mmmm, coconut = sunshine. Maybe it’s the images of tropical islands that appear in your mind, or maybe it’s just from the smell which reminds me of beach holidays and sun tan lotion! Anyway, since the sun was shining and my flip flops were having their first outing of the year, I thought I’d delve into my pack of desiccated coconut. My initial plan was a coconut cake, but time was limited so I opted for these scrummy little chocolate and coconut cupcakes instead.
Toasting the coconut is essential, not only to give that deeper flavour but also to top the velvety white buttercream with a sprinkling.
Chocolate and Toasted Coconut Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 1 cup oat milk
- 1 tsp lemon juice
- 1/2 cup granulated sugar
- 1/3 cup dairy-free spread, melted
- 1 tsp vanilla extract
- 1 cup plain flour
- 1/2 cup cocoa powder
- 3/4 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup desiccated coconut
– Preheat the oven to 190 degrees Centigrade/Gas Mark 5
– Dry toast the coconut in a frying pan until it turns golden
– Fill a cupcake tray with cupcake cases
– Mix together the oat milk, lemon, melted spread and vanilla.
– Stir in the sugar
– Sift in the flour, cocoa, half the toasted coconut, bicarbonate, baking powder and salt.
– Gently mix to form a smooth, very wet silky mix.
– 2/3rds fill the cupcake cases
– Bake for 18-20 minutes until a knife comes out clean
– Cool on a wire rack
Velvety White Buttercream (dairy-free, egg-free, nut-free, sesame-free, gluten-free, soya-free, vegetarian and vegan)
enough to ice 24 cupcakes
- 1/4 cup vegetable fat (such as Trex)
- 3/4 cup dairy-free spread (such as Pure)
- 3 cups icing sugar, sifted
- 1/4 cup oat milk
– Whisk together the spread and vegetable fat.
– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.
– Pipe or spread onto the cupcakes.
– Sprinkle with the remaining toasted coconut