Grease a 12 hole (1/3 cup/80ml capacity) muffin pan.
Sift flour into large bowl, rub in butter. Stir in sugar, coconut, rind,
egg and coconut cream. Spoon mixture into prepared pan, sprinkle with shredded
coconut. Bake in moderately hot oven about 20 minutes. Pour hot lemon syrup
over hot muffins, then turn onto wire rack to cool.
Lemon Syrup: Combine all ingredients in small pan, stir over heat, without
boiling, until sugar is dissolved, then simmer 2 minutes without stirring.