In a medium mixing bowl sift flour, baking powder and salt together. Stir in coconut and set aside.

Blend sugar and soy margarine together until light and fluffy. Stir in egg replacer, coconut milk and vinegar.

Stir liquid ingredients into flour mixture and mix well. Fill cupcake tins 1/2 full and bake at 350 degrees for about 20 minutes.

* You can substitute 2 Tbsp. applesauce for the egg replacer and hot water.