Coconut heaven cupcakes from Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock (page 227) by Isa Chandra Moskowitz

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Notes about this recipe

  • louie734 on June 13, 2020

    Baked as an 8" cake with extra vanilla and a touch of almond extract, omitting the shredded coconut and the frosting. Used as the base for a strawberry shortcake type dessert. Damp crumb, crunchy golden edges, very thin. At 350, done just shy of 30 minutes. First it rose, then fell to a completely flat top (would stack very well for a layer cake). Cut into wedges and stacked with strawberries n cream, coconut was barely distinguishable and overall a win, but not quite as light as I was looking for.

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