These are really moist and flavorsome-delicious with a cup of coffee or tea at any time of the day.
12 tablespoons of (1 ½ sticks) vegan butter, softened
¾ cup granulated sugar few drops vanilla extract
3 vegan eggs
¾ cup brown rice flour
2 teaspoons gluten-free baking powder
½ cup shredded coconut, soaked in ½ cup boiling water
For the topping
4 tablespoons butter, softened
2 cup confectioners’ sugar
2 tablespoons shredded coconut, toasted
1.Preheat the oven to 350°F. Line a 12- hole muffin pan with paper liners. Place all the ingredients in a food processor and whiz until smooth, or beat together in a large bowl.
2.Spoon the mixture into the paper liners and place in the Preheated oven for 12-15 minutes, until golden and risen. Remove the cakes from the oven and try to a wire rack to cool.
3.Place the butter and confectioners’ sugar in a bowl and beat together until pale and creamy, then stir in the toasted coconut. Spread a little frosting on each cake.