Ingredients

Cake:

• 1/2 tsp pure vanilla extract
• 1/3 cup unsweetened applesauce
• 1/4 cup coconut oil or creamed coconut, melted
• 3/4 cup coconut water
• 1 tbsp lemon juice
• 1/3 cup powdered sugar
• 1 1/3 cups hockley valley spelt flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• a pinch of salt
• 1/3 cup shredded, dehydrated coconut flakes (unsweetened)

Frosting:

• 1 cup the fat from a cold can of full fat coconut milk
• 1/2 tsp pure vanilla extract
• 1 tbsp lemon juice
  1 1/4 cups powdered sugar

Topping:

• 1/3 cup shredded dried coconut flakes

Instructions:

• Refrigerate the can of full fat coconut milk overnight to allow the fat to harden. This will create a thick and frothy frosting.
• Add all of the frosting ingredients to a food processor or blender and blend until perfectly smooth.
• Transfer to a bowl or container and keep in the fridge until ready to use.
• Whisk together the vanilla, applesauce, coconut fat, coconut water, lemon juice, and powdered sugar until smooth and well combined.
• Add the flour, baking soda, baking powder, and salt all at once, then whisk in together.
• Fold in the coconut flakes.
• Line a muffin tray with 6 paper muffin liners.
• Scoop the batter out into the lined muffin tin and bake in a preheated 375F oven for 16 – 18 minutes, or until a fork or toothpick comes out clean.
• Let cool on a wire rack until room temperature.
• Place the coconut shred for the topping in a dry metal pan and toast on medium heat until brown and golden.
• Stir often to toast the coconut evenly. This should take about 5 – 7 minutes.
• Scoop frosting onto the cooled cupcakes, allowing it to run down the sides.
• Sprinkle the toasted coconut liberally on top.
• Garnish with a slice of lemon, or leave plain.

Makes 6 cupcakes