Vegan Coconut Heaven

I made these for football night a few weeks ago. THESE. ARE. AMAZING. The coconut flavor is awesome, the frosting is the bomb, and to boot...they are vegan. This is one of those recipes that I am going to make for the rest of my life. I don't need to look for another coconut cupcake recipe. This is it.

Seth even requested this cake for his birthday. I added toasted coconut to the top for both flavor and color. I doubled both the cake and frosting recipe to make a two layer cake. I can't say enough good things about this cake...you must try it!!

Coconut Heaven Cupcakes
Source: Vegan with a Vengeance
Yield: 12 cupcakes

1 cup flour
1/2t powder
1/2t soda
1/4t salt
1/4 cup canola oil
1 cup coconut milk
2/3 cup sugar
1t vanilla
1 cup shredded coconut


FROSTING
1/4 cup nonhydrogenated margarine at room temp
1/4 cup coconut milk
1t vanilla
2 cups confectioner's sugar
1 cup shredded coconut


Preheat oven to 350 and line muffin tin.

Sift flour, powder, soda and salt. In another bowl combine oil, milk, sugar, and vanilla. Pour dry ingredients into wet and mix until smooth. Fold in coconut. Fill tins 2/3 full. Baked for 20 minutes and cool completely before frosting.

Cream margarine until light and fluffy. Add milk and vanilla and combine. Add sugar and mix until smooth. Add coconut. Frost cupcakes and devour.