Submitted by The Dixie Cafe & Quick Stop Grocery
- 2 1⁄2 C self-rising flour
- 3⁄4 C sugar
- 1⁄2 C sweetened coconut flakes
- 8 oz can crushed pineapple, undrained
- 4 oz cream cheese, softened
- 1⁄4 C milk 1 tsp vanilla extract
- 2 Tbsp vegetable oil
- 2 Tbsp butter, melted
- 1 egg 1⁄2 C sour cream
- 2 oz cream cheese, softened
- 1 1⁄2 C powdered sugar
- 1⁄2 tsp rum flavoring
- 1 stick butter, softened
- 1⁄4 C milk
- 1⁄8 C sweetened coconut flakes
For Muffins: Preheat oven to 350°. In large bowl combine flour, sugar and coconut and mix. Add pineapple, including liquid, and stir to mix.
In a separate bowl, combine cream cheese, milk, vanilla, oil, butter, egg and sour cream with mixer on medium-high until smooth. Add wet mixture to flour mixture and fold with spatula until blended. Do not overmix.
Fill lined muffin cups 3⁄4 full. Bake for 40 minutes. Test with toothpick for doneness. Cool for approximately an hour before icing.
For Icing: Mix first four ingredients until blended. Add milk and mix until creamy and smooth. For thinner consistency add additional milk. For glaze, warm in microwave until desired consistency. Spoon on top of cooled muffins and top with shredded coconut.