Ingredients
2 cups all-purpose flour1/2 cup sugar3 tablespoons baking cocoa3 teaspoons baking powder1 teaspoon salt1 cup milk1 egg1/3 cup canola oil1-1/4 cups sweetened shredded coconut, divided1/4 cup sweetened condensed milk1/4 teaspoon almond extract
Preparation
In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Combine the milk, egg and oil. Stir into dry ingredients just until moistened.
Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut.
Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
