Heat oven to 350 (180C) and grease or spray a 12-count muffin pan, this recipe makes 16 so you will need to do 2 batches or use 2 pans.
Grab 2 mixing bowls. Sift the flour, baking powder and sugar into one of them, then stir in the coconut.
In the other crack the 2 eggs and add the coconut milk, lime juice, vegetable oil and crushed pineapple. Whisk this mix together then pour into the dry ingredients and mix until just combined. Be careful not to over mix this batter. Leaving a few clumps of flour is fine because they will continue to mix as they bake and this will ensure they are light and fluffy.
Spoon the mixture into the greased pans sprinkling a little of the remaining coconut on the top of each muffin.
Bake for around 18 to 20 minutes until the tops are golden and the muffins spring back when pressed lightly. Let them cool in the pan for 5 minutes or so before turning out.