Instructions

COCONUT

1. Adjust an oven rack to the middle position. Heat your oven to 350 degrees. Spread coconut evenly on a baking sheet and bake until golden brown about 10 minutes, stirring half way through. Remove coconut from oven and set aside to cool.

CAKE

1. Adjust your oven’s temperature to 375 degrees. Line muffins tins with cupcake liners or spray with nonstick spray. In a large bowl whisk together oat flour, protein powder, baking soda and salt. In a medium-sized bowl whisk together brown sugar, applesauce, yogurt, egg whites, coconut milk and coconut extract. Add the wet ingredients to the dry ingredients and whisk to combine. Using an ice cream scoop or ¼ cup, measure out cake batter into prepared cupcake pan. Bake cupcakes on middle rack for 20 minutes. Cool cupcakes in pan for 10 minutes then invert on a rack to cool completely.

FROSTING

1. In a large bowl, gently mix the cream cheese and vanilla together by hand with a rubber spatula. Do not use an electric mixer this will turn your frosting into soup. Add powdered sugar and combine until smooth. I it will look like it won’t want to combine but it will, just keep mixing! Cover the bowl with plastic wrap and let frosting chill in the refrigerator for 1 hour until spreadable.
2. Once cupcakes have cooled and the frosting is ready, pipe or spread frosting on top of cupcakes and garnish with toasted coconut. Cupcakes are best eaten the day they are frosted; store covered at room temperature until ready to serve.