Ingredients
3/4 cup butter, softened1 cup sugar3 large eggs, room temperature3 teaspoons grated lemon zest1/2 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup sour cream1/2 cup sweetened shredded coconutLEMON COCONUT FROSTING:4 ounces cream cheese, softened2 tablespoons butter, softened1 teaspoon grated lemon zest1/4 teaspoon vanilla extract1/4 teaspoon lemon juice1-1/4 cups confectioners’ sugar3/4 cup sweetened shredded coconut, divided Lemon slices, optional
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners’ sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. If desired, garnish with lemon slices.
