1 cup all-purpose flour
3/4 cup vegan sugar
1/2 cup shredded coconut
1/3 cup vegan unsweetened cocoa powder
1 teaspoon baking soda
2/3 cup coconut milk
1/4 cup vegetable oil
1/4 cup vegan yogurt
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
Preheat oven to 350F.
Line cupcake tins with paper cupcake liners.
Gather all ingredients and supplies.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Don’t open the door too often. Let cool another 20 minutes, then add icing.
Coconut always makes me thing of laying on the sand at the beach cry of gulls, crash of waves, scent of coconut suntan oil.