Dessicated coconut is flaked dried coconut from coconut flesh. It is a nice addition to coconut flavour cupcakes

Ingredients for 6 coconut cupcakes

90 grams self-raising flour

10 grams dessicated coconut

75 grams organic coconut oil

70 grams caster sugar

1 teaspoon vanilla extract

4 tablespoons coconut milk (optional)

half teaspoon baking powder

1 large egg or 2 small eggs

To decorate the vanilla cupcakes

Vanilla buttercream icing (half of it)

Sprinkles to decorate

Method 6 coconut cupcakes

Pre-heat oven to 180 Celsius, prepare a 6 cupcake tray with cupcake cases and put to one side.

Put the coconut oil and sugar in a bowl and whisk together.

Add in the egg and whisk

Sift the flour and baking powder into the bowl and add in the dessicated coconut.

Add the buttermilk (if using) and mix until smooth

Divide the mixture into the cupcake tray

Bake in the oven for about 15-18 minutes. Test with a toothpick after 15 minutes. If it comes out clean they are ready. Remove them from the oven, leave in the tray for 5-10 minutes. Remove and put on a cooling rack to cool completely

While the cupcakes are cooling make half of this vanilla buttercream icing which you will use to decorate the cupcakes. You can leave out the vanilla extract if you like

Depending on how you pipe you may need more icing. If you do, just make more.

When the 6 coconut cupcakes have cooled, pipe the buttercream on top and sprinkle some dessicated coconut on top