Preheat your oven to 350°F (175°C). Gather your ingredients while the oven warms up.

In a mixing bowl, combine coconut milk, eggs, and sugar. Whisk until well blended.

In a separate bowl, whisk together all-purpose flour, shredded coconut, and baking powder.

Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated.

Pour the batter into greased muffin tins or small cake molds, filling them two-thirds full. Bake for about 25 minutes.

Allow the cakes to cool slightly in their molds for about 5 minutes before removing them and letting them cool on a wire rack.