Preheat oven to 350 degrees.

Coat cupcake pan with butter or use parchment liners to keep tarts from sticking. If you use regular liners the tarts will stick to the liners, you will have to butter the liners.

In a large bowl mix sugar, eggs and butter together until well blended.

Add flour and coconut and continue to mix.

Slowly add milk, mixing. Batter will be loose.

Pour mixture into cupcake pan, mixing occasionally as you pour. Do not overfill cups.

Tarts are done when the edges are a golden brown, middle will be soft. Allow tarts to cool slightly in the pan before removing.