Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the shredded coconut and sugar.
Add the eggs one at a time, mixing well after each addition.
Stir in the coconut milk and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually incorporate the dry ingredients into the wet mixture.
Pour the batter into a greased cupcake tin or silicone molds.
Bake for 20-25 minutes or until golden and a toothpick comes out clean.
Remove from the oven and let cool in the molds for 10 minutes before transferring to a wire rack.
Serve warm or at room temperature, garnished with extra coconut if desired.
