Preheat the oven to 200°

Grease the muffin tins, or put a paper muffin case into each hole.

Sift the flour, with the baking powder and salt. In a bowl, combine the flour and coconut.

In a bowl, beat the egg and sugar until it becomes frothy, then add the cream. Add the flour a little at a time, always stirring until it is well combined.

Pour the mixture into the previously prepared tins, filling each hole by ¾ and

sprinkle them with coconut.

Bake for 20 minutes or until golden brown. Let them cool for a few minutes, then place them on a wire rack to cool completely.