Preheat oven to 180°C
Prepare small cupcake molds or small baking cups and set aside.
Combine flour and shredded coconut and put it on one side.
In another bowl, cream together butter and sugar until smooth and fluffy.
Mix in condensed milk and vanilla until incorporated.
Add in eggs one at a time
Slowly mix in the flour and coconut mixture to the wet ingredients until combined.
Using an ice cream scooper, scoop the coconut butter into small cupcake molds or small baking cups.
Bake to 30-35 minutes until a skewer inserted comes out clean.