Preheat your oven to 350°F (175°C) and prepare your muffin tin with paper liners or oil.

In a mixing bowl, combine coconut milk, shredded coconut, eggs, and sugar. Whisk for 1-2 minutes until smooth.

In a separate bowl, sift together flour and baking powder, then set aside.

Gradually fold the dry mixture into the wet mixture until just combined, without overmixing.

Spoon the batter into muffin cups, filling each about 2/3 full.

Bake for approximately 25 minutes or until golden brown. Test with a toothpick.

Let cakes cool in the tin for 5-10 minutes before transferring to a wire rack.