Preheat oven to 180°. Line muffin pans with cupcake liners. In a bowl mix flour, shreddded coconut, ground almonds, baking powder, baking soda and salt.
In the bowl of a mixer beat eggs until foamy
Carefully add the sugar. And beat on medium speed until incorporated.
Add oil in a small stream and the vanilla and bitter almond oil while beating the batter on low to medium speed.
On low speed alternately add milk and the flour mixture until fully incorporated.
Fill cupcake liners about 2/3 full) and bake in preheated oven for 15 minutes.
Let the cupcakes cool in the pan for about 1-2 minutes, then remove them carefully and let them cool on a rack.
