Preheat the oven to 350°F and line a muffin tin with paper or silicon liners.
In a large bowl, combine the almond flour, baking soda, cacao powder and shredded coconut.
In a separate bowl, whisk together the coconut butter, egg, coconut oil, coconut milk, honey and vanilla, then using a rubber spatula gently mix in the almond flour mixture.
Spoon the batter into the prepared pan and bake for about 20 minutes or until the edges start to turn brown. Cool completely before topping with coconut whipped cream frosting.
Coconut Whipped Cream Frosting:
Place a can of full-fat coconut milk in the fridge overnight. The coconut milk will thicken and separate from the water. Scoop the solid coconut cream that forms on the top of the can into a bowl. Discard the water in the can.
Add the vanilla extract and whip the coconut with a hand mixer until fluffy. Top your muffins with the whipped cream and if you like, sprinkle toasted coconut on top to decorate.