My favorite way to eat these cupcakes is smothered in Vegan Coconut Frosting (page 97), with a touch of toasted coconut flakes on top. To toast, preheat the oven to 350°F, and spread 1/2 cup of coconut flakes in a thin layer on a parchment paper–lined baking sheet. Place in the oven for 2 to 3 minutes, until golden brown. Remove from the oven, let cool completely, and then scatter over frosted cupcakes for a triple coconut threat.
Sweetness: Medium
Recipe information
Yield
makes 9
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
Step 2
In a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, coconut oil, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the shredded coconut.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the toasted coconut flakes, and serve.
