Cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 200g of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter, and bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool completely.
Cream cheese – 450g
Soft butter – 340g
Vanilla essence – 1 tsp
Almond essence – ½ tsp
Icing sugar – 675g
Desiccated coconut – 200g
Make the icing with an electric mixer on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the icing sugar and mix until smooth.