Coconut Cupcakes:
½ cup coconut milk
½ cup soy milk
1 tsp apple cider vinegar
¾ cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 tbsp coconut extract

Preheat oven to 350 and bake for 18-20 minutes. Let cool.

Cream Cheese Coconut Frosting:

½ cup earth balance
½ cup shortening
3 ½ cup confectioners’ sugar
½ teaspoon vanilla
1 teaspoon coconut extract
¼ cup coconut milk

Frost the tops of the cupcakes lightly and then roll the frosted tops over flaked coconut. I double frosted the cupcakes and rolled them twice because they seemed a little flat when just frosted and rolled once.