Preparation

1. Preheat the oven to 375 degrees. Line standard muffin or cupcake pans with paper liners.
2. Prepare the cupcakes first: Using an electric mixer, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs one at a time, followed by the yolk and the almond extract.
4. Combine the sour cream and the milk in a small bowl.
5. In a separate bowl, sift together the cake flour, baking powder, and salt.
6. With the mixer on low speed, add the milk and flour mixtures to the batter in several alternating additions, beginning and ending with the dry mixture.
7. Blend thoroughly after each addition and scrape the bowl often.
8. Increase the mixer speed to medium and beat for 30 seconds, then reduce the speed to low and blend in the coconut.
9. Divide the batter evenly in the pans to make 24 cupcakes.
10. Bake for 20 minutes, until the tops feel springy when pressed in the center.
11. Cool thoroughly before frosting. To prepare the frosting, beat the cream cheese and butter together until smooth.
12. Beat in the powdered sugar and scrape the bowl.
13. Add the sour cream, vanilla, and lemon zest and blend until smooth.
14. Store frosted cupcakes in the refrigerator for up to three days. Bring to room temperature before serving.
15. Sprinkle frosted cupcakes with toasted coconut, if desired.