Vegan Coconut Cupcakes

These came about because I had so much dessicated coconut in my cupboards it was falling out and going everywhere.
The same thing happened at my work place (where there weren't any vegan dessert options) and I helpfully suggested we try my recipe and see how they go with the non-vegan masses. Everytime I make them they sell out in an hour, and people are consuming non-dairy and egg cakes and not moaning about it, while the 2 other vegans in my workplace can have their cake and eat it. Success!
So if you love coconut give them a go, and if you don't then get off of this page ;)

Makes 10 cupcakes

Ingredients:

200g self raising flour
Very large handful of dessicated or shredded coconut
200g sugar
1/4 tsp baking powder
1/4 tsp baking soda
200ml soy milk
100ml vegetable oil

Vanilla icing for 10 cakes (can use betty crocker or make some using the recipe on my Victoria sponge cupcakes page)
Small bowl of dessicated coconut for decorating

Preheat oven to Gas 4/ 180c/350f
Line a cupcake tray with cases

Mix flour, sugar, coconut, baking powder and baking soda together, then stir in the milk and vegetable oil, until combined.
Spoon the mixture equally into the cases, filling 2/3 up.
Bake for 16-18 minutes, or until a toothpick comes out clean.
Remove from oven and leave to cool in trays for 15 minutes, then transfer to a wire rack until cooled completely.

Once cold, spread a layer of vanilla icing onto the cupcakes, and sprinkle a decent amount of coconut on top ( putting down a cover on your work surface will stop the coconut going everywhere)
Enjoy!