How to cook
Whisk the eggs in a deep container. To them add the oil, milk, vanilla and sour cream. Beat all the ingredients very well.
Mix the dry ingredients with the wet ones and stir very well, to obtain a homogeneous mixture. In the meantime, cover the muffin forms with paper. Distribute the mixture into the muffin forms.
Bake, while periodically checking to see if they're ready. Leave the ready muffins to cool completely.
For the lemon cream:
Whisk the eggs and add the sugar, flour, milk and grated lemon rind, plus the juice itself.
Stir nonstop for 3-4 min. until the cream thickens. Remove from the heat, cover the bowl with foil (it's important for it to touch the cream itself, to prevent a crust from forming).
Now it's time to carve out the now-cooled muffins with a pepper corer. If you don't have one, you can use a small knife.
Fill the hollowed out muffins with the cream and sprinkle with the coconut flakes, then put them in the fridge for the cream itself to harden.