This is a delicious kind of muffin (If I can compare), but much more creamy than that. It is much more a creamy and humid delicious coconut cake that looks pretty much like a muffin. It is made with coconut and cheese, and very popular in my country.
1 1/2 cups sugar, sifted
1 cup unsweetened coconut shredded (or a fresh shredded coconut, which I think is better)
1/2 cup Parmesan cheese, shredded
1/2 cup of coconut milk
6 egg yolks (sifted)
2 Tbsp all-purpose flour
15 g, unsalted butter
1 tsp vanilla extract
In a sauce pan put the sugar, shredded coconut, coconut milk, the egg yolks and flour. Place in a medium heat and stirring until boiling and became a thick cream (4-5 minutes). After it boils, keep stirring for more 3 minutes. Turn off the heat and add the butter and the vanilla extract.
Preheat the oven 350 F.
Wait the cream to get almost at room temperature and than add the Parmesan cheese. Mix very well, and bake in paper lined muffin cups, filled until the top, really generous (not like a muffin, it will not raise too much), until they get golden brown.