Directions
Preheat oven to 375°. Grease 12-cup muffin pan; set aside.
Combine flour, sugar, cocoa powder, baking powder and salt in large bowl; set aside.
Beat milk, Shedd's Spread Country Crock® Calcium plus Vitamin D and egg in medium bowl with wire whisk. Stir milk mixture into flour mixture with wooden spoon just until blended.
Combine 1 cup coconut, condensed milk and almond extract in small bowl. Evenly spoon into prepared pan. Top each with 3 teaspoons coconut mixture, pressing down gently.
Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.