In a medium-size mixing bowl, combine the can of coconut milk with the shredded coconut. Set aside.

In a smaller bowl, whisk the eggs. Add the sugar then melted butter, and whisk again until light and fluffy.

Add the egg mixture to the coconut milk mixture, stirring well to combine. Also, add the coconut flavoring (if using).

In a large mixing bowl, stir together the flour, baking powder, and salt.

Now add the wet coconut-egg mixture to the dry flour mixture, stirring well to combine.

Heat a frying pan or flat-bottomed wok over high heat for 30 seconds (use a pan with a thick base, if you have one). Reduce heat to medium for another 30 seconds. Add 1 tablespoon oil and swirl around, then ladle about 1/4 cup pancake batter (for large pancakes) into the middle of the pan. Jiggle the pan a little or tilt to spread the batter out (if needed).