Coconut Cream Muffins (12 servings) 1 and 3/4 cup flour 1 cup coconut cream 1 cup shredded coconut 3/4 cup chopped pineapple 1/2 cup sugar 2 large eggs - beaten 3 Tablespoons butter - melted 1 Tablespoon dark rum 2 teaspoons baking powder 2 drops vanilla extract Makes a dozen medium-sized muffins. Preheat oven to 400 degrees. Prepare muffin pan with papers or cooking spray. In a large mixing bowl, sift together flour, sugar and baking powder. In a seperate bowl, combine all remaining ingredients EXCEPT shredded coconut and mix well. Add wet ingredients to dry ingedients and mix until well combined. Try not to overmix. Mix in 2/3 of the shedded coconut. Spoon batter into muffin cups, filling each cup about 3/4 full. Sprinkle remaining shredded coconut evenly on top of the muffins. Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out dry. Golden brown coconut on top make these muffins extra special. Mr Breakfast would like to thank MellonHead for this recipe. Recipe number 1568. Submitted 10/31/2005.