toasted coconut-lime cupcakes with coconut clotted cream

I'm just not quite ready for fall... While I love fall, I think I'm in love with summer.  Swoony, woozy, honeymoon in love.  I love digging my toes deep into white sand and wearing oversized sunglasses.  I like soaking up sunshine, grilling dinner, spotting little kids covered in freckles, and running around in airy sun dresses. I like leaving work and finding the outside world still sunny and bright. 

Fall is great, but a part of me is still clinging to summer. I'll be sad to see it slip away. I feel like it already is... Yesterday, I awoke to a crisp 67 degrees.  

Since, mom and I are the same person (basically), she was feeling the same end o' summer blues. So, we whipped these up at the beach house. Toasted coconut-lime cupcakes topped with coconut clotted cream.  Oh. My. Gosh. It kind of tastes like a margarita. A really delicious, Paleo, cupcake meets scone kind of margarita. I preceded to eat four as soon as I'd smothered their tops in cool, creamy clotted cream. 

 Toasted Coconut-Lime Cupcakes with Coconut Clotted Cream

Ingredients: 
1 12 oz. can cream of coconut
1/4 cup unsweetened coconut milk
1/2 cup coconut flour
1/2 cup almond flour
1/2 teaspoon of sea salt
1/4 teaspoon baking soda
3 large eggs
1/2 cup coconut oil, melted
1/2 cup agave nectar or 1/4 cup raw honey
Zest from 3 limes

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Chill Time: 1 hour
Yields: 10 cupcakes

Method:

1. Earlier in the day, remove the thick coconut cream from the can and discard the water at the bottom of the can. In a small bowl, mix cream and coconut milk until stiff peaks form. Chill for at least an hour. 

2. Preheat oven to 350 F.  Line a muffin pan with paper liners.  In a small bowl, mix dry ingredients.  

3. In a microwave safe bowl, melt coconut oil for 15 seconds.  Add eggs, oil, agave nectar, and lime zest to dry ingredients.  Blend well.  

4. Fill muffin tins 3/4 of the way full.  Bake for 18-22 minutes or until a toothpick comes out clean.

5. Cool completely and top with clotted coconut cream.  Place a sliver of lime on top and enjoy with iced coffee, soaking in the last summery rays.