This recipe makes a light, moist cake. You can vary the flavourings to get lemon, lemony vanilla or chocolate flavour. Variations are given at the end of the recipe.
Use your favourite vegan chocolate for this.
16 standard greaseproof cupcake cases with roughly a 4.5cm diameter base
60g creamed coconut (the coconut in a block)
75ml soya cream
35ml golden syrup
150g desiccated coconut
Comfort food: chunky potatoes, soft sweet onions and tangy tomatoes with melty vegan cheese and garlic. All piled into a pastry case and baked. You might recognise this dish by