Coconut Heaven Cupcakes

QueenOfDrama987 (my lovely daughter/cooking partner-in-crime) and I made these the other night. We ate 4 right away (quality control, of course), and the rest disappeared soon after.

Cupcakes:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup canola oil
1 cup coconut milk (we used lite)
2/3 cup sugar
1 tsp vanilla extract
1 cup unsweetened shredded coconut

Frosting:
1/4 cup nonhydrogenated margarine at room temperature
1/4 cup coconut milk
1 tsp vanilla extract
2 cups icing sugar, sifted
1 cup unsweetened coconut

Bake the cupcakes: Preheat oven to 350 degrees Fahrenheit. Line a twelve-muffin tin with paper liners, set aside. Sift together the flour, baking powder, and baking soda. In a separate bowl combine the oil, coconut milk, sugar, and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1 cup of unsweetened coconut. Fill each muffin tin about two-thirds full. Bake at 350 degrees Fahrenheit for 20-22 minutes; the cupcakes should be slightly browned around the edges and spring back when touched. Remove them from the muffin tin and place on a cooling rack.

Make the frosting: Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted icing sugar and mix until smooth (use an electric mixer unless you're a masochist). Add the unsweetened coconut and combine. Refrigerate until ready to use.

Frost when the cupcakes have completely cooled. You can sprinkle a little more unsweetened coconut on top if you like, or put a berry on them for a little colour.

(taken from Vegan With A Vengeance)