These little cakes are puffy little clouds of coconut goodness.
1 1/4 cups whole milk
1 1/4 tsp. honey
2 1/4 cups shredded coconut
1/2 cup sugar
1/4 cup flour
1 1/2 tsp. baking powder
2 eggs, beaten
Preheat oven to 400 degrees. Line a muffin tin with 12 slots with paper liners.
In a saucepan add the milk and the honey and bring to a boil over medium heat.
In a separate bowl combine the coconut, sugar, flour and baking powder; stir to combine well. Stir in the milk mixture until smooth. Stir in the beaten eggs until combined. Pour mixture into a pitcher. Pour into muffin cups, stirring batter in pitcher between pours. Bake for about 25-30 minutes or until a toothpick comes out clean when inserted into the center. Cool in pan.