1/2 cup sweetened flaked coconut , lightly toasted (optional)
Preheat oven to 350ºF. Prepare muffin pan with baking cups.
In medium bowl, stir together flour, baking powder, baking soda and salt. In mixing bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time. Add sour cream, milk, lime juice, vanilla and zest; mix until combined. Add flour mixture to butter mixture, mixing until just combined. Fill baking cups 2/3 full.
Bake 9-12 minutes or until toothpick inserted in middle comes out clean. Cool 5 minutes on cooling grid. Remove from pan; cool completely before icing.
In medium saucepan, bring syrup ingredients to a boil; lower heat and stir until sugar dissolves. Cool slightly.
In large bowl, beat meringue powder and 1/2 cup water with electric mixer until stiff peaks form, about 4 minutes. With mixer running, slowly add cooled syrup to meringue mixture; continue beating on high 4 minutes. Stir in coconut extract.