Preheat oven to 350° F. Spray mini muffin tins with non-stick cooking spray. (If you have mini muffin liners, now is the time to use them. Place them in the indentation and spray with non-stick cooking spray).

Measure flours into a large bowl, and add sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.

Whisk butter and oil in a medium bowl. Add buttermilk and next 3 ingredients (egg through lemon extract), whisking until well combined. Add wet ingredients to large bowl of dry ingredients, and stir with a wire whisk or wooden spoon until just combined.

Divide batter evenly among muffin tin indentations, and bake in middle of oven about 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in the pan, and transfer to wire rack to cool completely.

In a medium bowl, beat the cream cheese with a hand-held electric mixer on medium speed until very smooth, about 1 minute. Add the butter and beat until smooth, about 30 seconds. Beat in the lemon zest, lemon juice, and vanilla.

On low speed, gradually add the confectioners’ sugar, beating until smooth. Increase the speed to high and beat for just a few seconds, until the frosting is smooth and fluffy. Don’t over beat or you may thin the frosting.

Frost cakes, and garnish with toasted coconut, sprinkles, or candied ginger if desired.