In a large bowl, Cream butter and sugar until fluffy.

Beat in egg one at a time.

In another bowl sift all dry ingredients.

Add half of the milk to the butter mixture, then half of the flour mixture. Then pour in the remaining half of the milk then the flour. Mix in the coconut. Be careful not to overmix.

Preheat oven to 175°c or 300°F.

Oil the cupcake tins and pour in batter. Bake for 15-20 mins or until tooth pick comes out clean.

Cool on wire rack.