Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or cooking spray, or line with paper liners.

In a large mixing bowl, combine the unsweetened shredded coconut, all-purpose flour, baking powder, and a pinch of salt. Whisk briefly to ensure everything is well distributed.

In a separate medium bowl, whisk together the granulated sugar and large eggs until the mixture is light, pale, and slightly fluffy. This should take about 2-3 minutes if using a hand mixer, or a bit longer if whisking by hand.

Stir the vanilla extract and lemon zest into the egg mixture until just combined.

Pour the wet egg mixture into the dry coconut mixture. Using a rubber spatula, fold gently until just combined. Be careful not to overmix.

Gradually add the whole milk (or coconut milk if using), mixing until the batter is cohesive but not overly wet. The batter will be thick.

Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.

Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a cake comes out clean.

While the cakes are baking, prepare the simple syrup. In a small saucepan, combine the water, granulated sugar, and lemon peel. Bring the mixture to a simmer over medium heat, stirring continuously until the sugar has completely dissolved. Remove from heat and set aside.

Once baked, remove the cakes from the oven. Let them cool in the muffin tin for 5 minutes, then carefully transfer them to a wire rack.

While the cakes are still warm, use a pastry brush to generously brush each cake with the prepared lemon simple syrup. Allow the syrup to absorb before brushing again if desired.

Serve the Portuguese Coconut Cakes warm or at room temperature.