Prepare muffin mold by placing muffins liner, preheat oven at 220c.

In a large bowl mix the butter with sugar, add 2 eggs one at a time and mix and the second egg with vanilla and mix.

Add sifted flour with baking powder and baking soda with half amount of milk. Mix all together until smooth batter.

Add shredded coconut with the remain milk, mix until ready batter.

With spatula be sure all the ingredients well incorporated.

With an ice cream scoop, spoon the batter and fill the muffin liner.

Clean any drops with a kitchen paper towels.

Top the muffins with shredded almond.

Bake at preheated oven 220C/420F for 5 minutes then reduce heat to 180 C/356F and bake for another 20 minutes until golden top.

Cool muffins on a wire rack before serve it.