Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.

In a large bowl, combine coconut milk, shredded coconut, eggs, and sugar. Mix vigorously for about 1-2 minutes until well blended.

In a separate bowl, sift together flour and baking powder. Whisk until no lumps remain.

Gradually fold the dry mixture into the wet ingredients, being careful not to overmix.

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

Bake for approximately 25 minutes, or until the tops are golden brown and a toothpick comes out clean.

Let the cakes cool in the pan for about 5-10 minutes, then transfer to a wire rack to cool completely or serve warm.