Preheat oven to 350°. Place 38 miniature muffin cup liners in miniature muffin tin.
Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.
Whisk butter and oil. Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined. Add dry ingredients to wet.
Divide batter evenly among liners, and bake in middle of oven about 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to wire rack to cool.
Frost cakes, and garnish with toasted coconut.
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