210g/7 ½ oz 1 ¾ cups plain/all-purpose flour or gluten-free
2 tsp baking powder
A pinch of salt
140g/5 oz/3/4 cup coconut
Sugar or brown sugar
30g/1oz ½ cup desiccated/shredded coconut, plus extra to decorate
250ml/9fl oz/1 cup coconut
Milk or almond milk
125ml/4fl oz/1/2 cup safflower oil
1 tsp almond extract
1 tsp vanilla paste
1 tsp cider vinegar
90g/3 ¼ oz/1/3 cup vegan margarine
4 tsp Almonds milk or plain soy milk
Finely grated zest of 1 lime, plus
Extra to decorate
½ tsp lemon juice
250g/9oz/2 cups icing sugar
Preheat the oven to 180°C/360°F/Gas 4 and line 14 muffins cups with paper cases. Sift the flour, baking powder and salt into a large bowl and stir in the sugar and coconut. Pour milk into a separate bowl and add the oil, almond extract, vanilla paste and vinegar. Mix well, then pour the milk mixture into the dry ingredients and stir with wooden spoon until just combined.
Divide the mixture among the paper cases until three-quarters full. Bake for 18 minutes, or until well risen and a skewer inserted into the centre of a cupcake comes out clean. Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
To make the icing, put the margarine, milk, lime zest and juice in a large mixing bowl and sift in the icing sugar. Beat, using a whisk or hand-held electric mixer, until light and fluffy. Swirl the icing on to the top of each cupcakes. Top with sprinkling of coconut and lemon zest, and serve.