Coconut Cupcakes

Name: Coconut Cupcakes
Yield: makes 9
Ingredients: 1/2 cup coconut flour; 1/4 teaspoon sea salt; 1 teaspoon baking soda; 4 large eggs; 1/2 cup coconut oil, melted over very low heat; 1/2 cup agave nectar; 1 tablespoon vanilla extract; 1/2 cup unsweetened shredded coconut; 1 cup coconut flakes, toasted

December 9, 2011

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.

Cooks' Note

Sweetness: Medium

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