Eggless lime and coconut cupcakes with creamy coconut frosting on top.
Preheat your oven to 180°C (160°C for fan ovens) and line a cupcake tin with 12 paper cases.
Mix the coconut milk and lime juice together and set aside for 5 minutes.
In a large bowl, mix together the flour and the sugar. Add the melted coconut oil and vanilla extract along with the coconut milk from the previous step. Mix well to make a smooth batter.
Fold in the lime zest.
Divide the cake batter between your 12 cupcake cases and bake for around 18 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool.
Place the coconut oil into a large bowl. Mix in the icing sugar and coconut milk, a little bit at a time. If you want it to be softer, add more coconut milk and if you want it to be firmer, place it in the fridge for a while and/or add more icing sugar.
Pipe or spoon some coconut frosting onto each cupcake. Top with a sprinkling of lime zest and desiccated coconut.