Coconut Bites with Lemon & Vanilla Icing

Cakes

1. Preheat oven to 170°C/340ºF/Gas Mark 3.
2. Mix the coconut oil, vanilla seeds, sugar, flour, desiccated coconut, cornstarch, baking powder and salt.
3. Add half the flax egg, stir and then add the other half.
4. Add half the milk, stir and then add the other half.
5. Stir the mixture thoroughly.
6. Spoon the mixture into individual cupcake cases.
7. Put in the oven and bake until golden – check with a cake tester or knife after 10 minutes. The smaller they are, the faster they’ll be ready.

Buttercream

1. Mix the shortening and margarine.
2. Add the first 250g of icing sugar, and mix well until it becomes fluffy.
3. Add a splash of lemon juice and mix well.
4. Add the remaining icing sugar and the vanilla seeds.

You will need to check the consistency of your buttercream – you might need to add some liquid – lemon juice – or some icing sugar.

Decoration

• Fill a piping bag (these can be bought online eg Lakeland, Tesco Direct or from a Kitchen shop, Wilko etc) with the buttercream. Tip: If you are using a disposable piping bag, cut a small snip at the end of the bag, then cut of more if necessary (it’s easy to make it too big!).
• Create a big swirl with the piping bag and then top with any vegan sweet of your choice (see the Viva! shop for lots of lovely options).