In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt.
In a separate bowl, whisk the coconut milk, eggs, sugar and oil together. Pour wet ingredients into dry ingredients and stir to combine. Fold in the shredded coconut.
Fill a greased 12-cup muffin tin 2/3 way full with batter. Bake 15 minutes.
Notes
For cornbread, use an 8x8 baking dish coated with nonstick cooking spray or lined with parchment paper. Bake 30-35 minutes.