3 sticks butter, softened to room temperature
2 cups sugar
11/2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup heavy cream plus 1 tablespoon lemon juice
14 ounces sweetened shredded coconut
for the glaze:
8 ounces cream cheese, at room temperature
1 stick butter, room temperature
1 teaspoon vanilla
2 1/2 cups confectioners’ sugar
8 ounces sweetened shredded coconut
Preheat oven to 325 degrees F. Line 24 muffin cups with paper liners.
Cream butter and sugar for 5 minutes. Add eggs, one at a time mixing between each additition.
Sift together flour, baking powder, baking soda and salt.
Stir together cream and lemon juice and allow to bubble.
Add dry ingredients and curdled cream to butter mixture in three additions, alternating wet and dry ingredients. Mix just until well combined. Fold in coconut.
Spread batter into prepared muffin cups and bake 30-35 minutes or until lightly browned. Remove from oven and cool completely.
Mix cream cheese, butter, vanilla and confectioners’ sugar until well combined. Remove muffins from pan and spread glaze on each muffin. Top with a generous sprinkle of coconut.