Follow these easy steps to create mouthwatering toasted coconut cupcakes.

1. Preheat the Oven
   • Preheat your oven to 350°F (177°C) and line a cupcake pan with liners. This ensures your cupcakes bake evenly and come out easily.
2. Mix Dry Ingredients
   • In a medium-sized bowl, combine the all-purpose flour, sugar, baking powder, and a pinch of salt. Mix these ingredients thoroughly to ensure even distribution.
3. Combine Wet Ingredients
   • In another bowl, mix together the unsweetened coconut milk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well-blended.
4. Mix Wet and Dry Ingredients
   • Gradually add the wet ingredients to the dry ingredients, stirring continuously until the batter is smooth and lump-free.
5. Fold in Shredded Coconut
   • Gently fold the shredded coconut into the batter. This adds texture and enhances the coconut flavor of the cupcakes.
6. Fill Cupcake Liners
   • Carefully fill each cupcake liner about 2/3 full with the batter. This ensures the cupcakes have room to rise.
7. Bake the Cupcakes
   • Place the cupcake pan in the preheated oven and bake for 18-20 minutes. Use a toothpick to check for doneness; it should come out clean when inserted into the center of a cupcake.
8. Cool Before Serving
   • Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.