Lemon Coconut Muffins

Preheat oven to 400ºF. Spray a muffin tin with nonstick spray or line with baking cups.

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture and set aside.

In a separate bowl, whisk together coconut milk, eggs, oil and lemon curd until smooth. Add to dry ingredients and stir just until combined. Fold in shredded coconut.

Spoon batter into prepared muffin tin. Top with additional shredded coconut. Bake for 15-18 minutes for regular-sized muffins (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out clean.