In a medium bowl, mix together the flour, sugar, baking powder, and salt.

In a measuring cup or small bowl, measure out the coconut milk. Add the cream of coconut, egg, and melted butter and beat until thoroughly combined.

All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Gently fold in the coconut flakes.

Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or a teaspoon onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposites sides for 1 to 2 minutes, or until golden brown.

Transfer the cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately.