These are the perfect summer treat with an amazing balance of flavors!

You can certainly make these as regular cupcakes without the cones too!

Ingredients:

• 2 cans coconut cream
• 1 cup powdered sugar
• 2 cups flour
• 1 cup granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 cup + 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 4 limes, zested and juiced
• 1/2 cup oat milk
• 12 cake cones
• Green food coloring (optional)

Directions:

• Make sure the coconut cream cans have been in the refrigerator upside down overnight, that way when you flip it back over to open it, you can easily scoop off the top hard cream area. Below that will be coconut water which you will need to save 1/2 cup of for the cake part
• Beat the hard cream with powdered sugar until combined and place in the refrigerator until ready to use (if yours isn’t thick enough you can add a little extra cornstarch)
• For the cake, combine the flour, sugar, salt and baking soda in a large bowl
• Make three wells and fill one with the oil, one with the lime juice and zest and the third with the vanilla extract
• Pour 1/2 cup coconut water, 1/2 cup oat milk and green food coloring over top and stir until just combined
• Set the cones upright in a 13×9 and fill with cake batter
• Bake for 20-25 minutes in a 350°F oven
• Once cooled, pipe icing on top to look like ice cream and add any other toppings of your choosing like sprinkles