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.