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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

Preheat the oven to 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.

NOTES:

1. Yes, the recipe only makes a scant 10 cakes. A 1/4 c dry cup measure was perfect for quickly dispensing the batter to the cups. I filled the remaining cups 1/2 full with water.

2. The batter is indeed runny and must be stirred frequently so all the cakes get the same ratio of coconut/liquid. The batter is a little messy to work with but that might be me :>

3. Not knowing whether "shredded coconut" in France is the same sweetened product as in the US (I used Baker's Angelflake), I cut the sugar back to 1/3 of a cup. This was plenty sweet.

4. Use the papers! I tried one of the cupcakes without a liner in a greased cup and it was a bit difficult to get out.

5. The cakes were done after 21 min in my oven (I did have an independent oven thermometer to check the temperature). However, because they are so moist, I doubt cooking a few minute longer would hurt.