->Coconut Honey <-

1 1/4 c (310 ml) milk

1 1/4 tsp honey

3 c (230 g) shredded coconut

1/2 c (125 g) sugar

1/2 c (70 g) all-purpose flour

2 tsp baking powder

2 large eggs, well-beaten

400F (200C). Line

10 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 min. Cool in the pan on a

wire rack.