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Makes 20 muffins
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4 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon salt
2 cups coconut flakes, divided
1/2 cup butter, room temperature
1 cup sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extra ct
2 cups coconut milk
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Preheat the oven to 350 degrees. Line a muffin pan with baking cups.
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Sift the flour, baking powder, and salt into a medium-sized bowl. Add 1 cup coconut flakes and set aside.
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Using an electric mixer, beat the butter and sugar until smooth. Add the eggs one at a time, beating until light and fluffy. Mix in the vanilla and coconut extracts.
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Alternate adding the flour mixture and coconut milk a little bit at a time. Beat until just incorporated, as overbeating will make the muffins tough. Fill the muffin tins two-thirds of the way full and sprinkle with remaining coconut flakes. Bake for 25 minutes until the muffins are golden own. Cool before serving.
