Coconut cupcakes

• canned full‑fat coconut milk↗400g g

  (should not contain stabilizers)

• powdered sugar↗140g g
• vanilla bean paste↗1 tsp tsp
• grated coconut50g g
• coconut oil↗100g g
• golden crystallized sugar↗225g g
• large eggs↗3
• gluten‑free self‑raising flour↗200g g

  (the mix should contain xanthan gum – I used Doves Farm)

• coconut milk100ml ml
• vanilla extract↗1 tsp tsp

Step-by-step instructions

1. 1

   Chill the can of coconut milk overnight. The next day prepare the batter. Preheat the oven to 180 °C/160 °C with convection/gas 4 and line a 12‑cup muffin tin with paper cases. Place the coconut oil and sugar in a large bowl and beat with an electric mixer for about 5 minutes until the mixture becomes light and creamy. Add the eggs one at a time, beating until fully incorporated before adding the next. Working in three batches, add the flour, alternating it with the coconut milk, then add the vanilla extract.

2. 2

   Spoon the batter into the prepared tin using an ice‑cream scoop, then bake for 20‑22 minutes until the cupcakes are golden and a skewer inserted in the centre comes out clean. Remove the cupcakes from the tin and cool on a wire rack.

3. 3

   Whipped topping is best made a few hours before serving. Open the coconut milk can upside down and pour off the liquid part. Transfer the thick coconut mass to a large bowl, add powdered sugar and vanilla, and beat for 2‑3 minutes until soft and fluffy. Pipe or spread the whipped topping onto the cupcakes and sprinkle with grated coconut. Store in the refrigerator and consume within a few days.