Coconut Cupcakes

Grease two 12-cup cupcake pans, or fit the cups with paper liners.

Combine the eggs and sugar in a large bowl. Beat until the mixture is thick and pale, and forms a ribbon. Sift the flour with the baking powder and fold into the egg mixture alternately with the coconut, folding in the melted butter with the last batch. Chill for 25 minutes, or until the mixture thickens slightly. Meanwhile, preheat oven to 450 degrees F.

Divide the mixture among the cupcake pans, filling them two-thirds full. Bake for 5 minutes. Reduce the oven temperature to 400 degrees F and bake for 5-7 minutes, or until risen and golden. Remove from oven and cool.