Preheat your oven to 350°F (175°C).
Prepare a baking pan by greasing it lightly with butter or non-stick spray.
In a large mixing bowl, combine the shredded coconut, sugar, and eggs. Stir until well blended.
Add flour, baking powder, coconut milk, and salt to the mixture. Mix until just combined.
Scoop the batter into the prepared baking pan, filling each cup about three-quarters full.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve the cakes warm or at room temperature, dusted with powdered sugar if desired.
