Ingredients
Filling
Batter
Garnish
Directions
1.
PREHEAT oven to 350°; LINE muffin tins with paper baking cups.
Filling
1.
In a medium mixing bowl, BEAT together the cream cheese and sugar; when smooth, BEAT in egg.
2.
STIR in coconut and almond extract; SET aside (leftover filling can be refrigerated at least a week).
Batter
1.
In a medium mixing bowl, STIR together flour, sugar, cocoa, soda and salt; ADD water, oil, vinegar and vanilla; MIX well.
2.
FILL baking cups slightly less than half full with batter; TOP with a tablespoon of coconut filling; TOP again with a tablespoon of batter.
3.
BAKE until done, about 25 minutes.
4.
REMOVE from oven; SIFT powdered sugar over tops.