Combine flour, sugar, baking powder and salt in mixing bowl.
In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
Spray Large muffin tins lightly with cooking oil.
Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.