*****Vegan toasted coconut cupcakes

RECIPE
 Toasted Coconut Cupcakes with Coffee Buttercream Frosting
 The batter is thicker than most don't panic Thank you Laura

INGREDIENTS
 1 cup all-purpose flour 1/3 cup cocoa powder
1 1/2 baking powder
 1/4 teaspoon salt
 1/4 cup coconut oil
 1 cup coconut milk
3/4 cup granulated sugar
 1 teaspoon vanilla extract
2 teaspoon coconut extract
1/2 cup unsweetened shredded coconut
 TOASTED COCONUT (recipe below )
COFFEE BUTTERCREAM FROSTING (recipe below)
Chocolate - covered coffee beans, optional

 DIRECTIONS
1. Preheat oven to 350 F, line pan with cupcake liners
 2. In a medium bowl, sift together dry ingredients .
3. Melt coconut oil, keep warm so it does not solidify
 4. In separate medium bowl mix together coconut milk, sugar, vanilla, and coconut extract. Stir in the melted coconut oil. Add the flour mixture in batches, beating well after each addition. Mix until smooth, then fold in the shredded coconut.
5. Fill cupcake liners two-thirds full. Bake for 24 to 26 minutes. Transfer to a wire rack and cool completely.

 TO ASSEMBLE:
 1. Spread FROSTING. Roll edge in coconut.
2. Top with coffee bean or coffee lentil.

TOASTED COCONUT
1. PREHEAT frying pan over medium
 2. Toast for 1 1/2 minutes.

 COFFEE BUTTERCREAM FROSTING
1/4 cup nonhydrogenated shortening
 1/4 cup nonhydrogenated margarine, softened
 2 cups confectioner 's sugar
2 tablespoons coconut milk or soy milk
1 1/2 teaspoons coffee extract
 1/2 teaspoon vanilla extract

 DIRECTIONS
1. BEAT shortening & margarine fib until combined well and fluffy. Alternately add the sugar and coconut milk to the shortening mixture, beating well after each addition. Add the coffee extract and vanilla and beat until light and fluffy, about 3 minutes with a handheld mixer on low-medium speed, or 5 to 7 minutes if you're using a fork. Refrigerate until ready to use.