Preheat the oven to 350º F. Line 12 to 14 muffin cups with paper liners (I used 12 )
In a small bowl, mix together the cake flour, baking powder and salt.
Using an electric mixer, beat the Earth Balance and sugar at medium high speed until light and creamy. Add room temperature eggs, one at a time, beating well after each addition. Beat in the vanilla.
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk– flour, milk, flour, milk, flour. Scrape the bowl and beat for about 30 seconds or until batter is smooth and velvety. Stir in the coconut.
Divide batter evenly among muffin cups 12 to 14 muffin cups. Bake for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely before frosting.