Preheat your oven to 350°F and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, and baking powder.

In a separate bowl, beat eggs and add melted butter, vanilla extract, and crushed pineapple. Mix well.

Gradually add the wet ingredients into the dry ingredients, stirring until just combined.

Fold in shredded coconut.

Fill muffin cups about 3/4 full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Allow muffins to cool for a few minutes before removing from the pan. Serve warm or at room temperature.