1 cup water
3 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 teaspoon essential oil
1 teaspoon pumpkin pie spice
2 teaspoons hot water (140 degrees F/80 degrees C)
1 (3 ounce) package yellow cake mix
1 cup brewed coffee, ready to use as a sweetener
4 cups shredded coconut
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese and corn syrup in small bowl, until light and fluffy. Add water and sugar, beating well. Then gradually mix and blend the eggs, lemon zest and oil. Blend pumpkin pie spice with water until smooth; spread over sides of 10 cake-type muffin liners.
Bake in preheated oven for 45 minutes. Reduce heat to 375 degrees F (190 degrees C).
Meanwhile, heat oven to 350 degrees F (175 degrees C), and line muffin cups or shallow pan with paper liners. Bake for 45 minutes, until center of each muffin is centered. Cool completely before removing from pan.
Remove egg and vanilla from pumpkin mixture; spread over muffins and top with coconut. Chill for at least 10 minutes before baking. Cool completely before slicing.