Preheat oven to 425°F, then combine first four dry ingredients together in a large bowl.
In another bowl, mix remaining ingredients, except shredded coconut. Ensure the eggs and milk are at room temperature, or the coconut oil can start to solidify and won’t be evenly incorporated.
Whisk the wet ingredients into the dry, stirring until combined. Stir in the shredded coconut, then scoop into prepared muffin tins and place in oven.
Reduce temperature to 375°F, then bake for 20 minutes or until internal temperature of muffin reaches 205°F, using an instant read thermometer.
Notes
Toast coconut by placing on a baking sheet and baking the oven at 350°F until golden, about 8-10 minutes (shaking pan a few times while cooking).