Coco Au Miel (Coconut-Honey Cakes)

Preheat the oven to 400 degrees F. Line muffin tins with paper baking cup liners and set the pan aside.

In a heavy saucepan, bring the milk and honey to a boil over medium heat, then remove from the heat.

In a mixing bowl, combine the coconut, sugar, flour, and baking powder. Slowly add the milk mixture and stir until smooth. Stir in the eggs until well combined; the mixture will be quite liquid.

Pour the mixture into the paper cups, filling them nearly full. Each time you fill a cup, give the mixture (in the bowl) a stir to redistribute the coconut.

Bake until the cakes are golden brown and a toothpick inserted in the center emerges clean, about 25-30 minutes. Cool in the pan on a wire rack.