In a large mixing bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of granulated sugar, and a pinch of salt. Whisk together until well-blended.

In a separate bowl, whisk together 1 cup of coconut milk, 2 large eggs at room temperature, and 1 teaspoon of vanilla extract until smooth.

Pour the wet mixture into the bowl with the dry ingredients. Gently fold together until just combined, with a few lumps remaining.

Add ½ cup of unsweetened shredded coconut to the batter and fold gently.

Preheat a non-stick skillet over medium heat with 2 tablespoons of melted butter until it bubbles.

Pour ¼ cup of pancake batter onto the skillet. Cook for 2-3 minutes until edges set, then flip and cook for an additional 2 minutes until golden brown.

Keep pancakes warm in a low oven set to 200°F until all have been cooked. Serve immediately with toppings.