Vegan banana coconut cupcakes

These vegan banana coconut cupcakes make an indulgent dessert. Layers of moist banana cake, caramel and banana slices topped with a coconut frosting.

BANANA CUPCAKES:
240 g white flour
1 tsp of baking powder
½ tsp of baking soda
1 tsp of all spice
pinch of salt
4 small ripe bananas / 2 cups mashed up
½ cup of melted coconut oil
½ cup full fat coconut milk*
100 g / ½ cup brown raw cane sugar

CARAMEL:
½ cup brown raw cane sugar
1 cup full fat coconut milk
pinch of salt

COCONUT FROSTING:
100 g desiccated coconut or 5 tbsp coconut butter
1 and ½ cup coconut cream or 2 tins (no additives) full fat coconut milk (chilled for min 48 hrs)
2-3 tbsp maple syrup, to taste

EXTRAS:
2 bananas, sliced
dark chocolate, grated finely (optional)

View the full recipe at Lazy Cat Kitchen →