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Dairy
Easy
1 Hour
Diets 
Light and fluffy, this muffin will turn you into a coconut lover!
3 cups flour
1 teaspoon Haddar Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup heavy cream plus 1 tablespoon Heaven & Earth Lemon Juice
3 sticks butter, room temperature
2 cups sugar
5 eggs
1 and 1/2 teaspoons Gefen Vanilla Extract
1 cup sweetened flaked coconut (available at The Peppermill)
8 ounces cream cheese, room temperature
1 stick butter, room temperature
1 teaspoon Gefen Vanilla
2 and 1/2 cups Gefen Confectioners’ Sugar
8 ounces sweetened flaked coconut (available at The Peppermill)
Preheat oven to 325 degrees Fahrenheit. Line 24 muffin cups with paper liners.
Combine dry ingredients: Sift together flour, baking powder, baking soda and salt. Set aside.
Stir together cream and lemon juice and allow to bubble.
In a mixer bowl, cream butter and sugar for five minutes. Add eggs, one at a time, mixing between each addition. Add vanilla extract.
Add dry ingredients and curdled cream to butter mixture in three additions, alternating wet and dry ingredients. Mix just until well-combined, then fold in coconut flakes.
Scoop batter into prepared muffin cups and bake for 30 to 35 minutes or until lightly-browned. Remove from oven and cool completely on wire rack.
Mix cream cheese, butter, vanilla and confectioners’ sugar until well-combined.
Remove muffins from pan and spread frosting on each muffin.
Top with a generous sprinkle of flaked coconut.
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