In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the milk, egg, and vanilla extract.
Mix the wet ingredients into the dry ingredients until just combined.
In a separate bowl, beat the softened cream cheese until smooth.
Fold in the shredded coconut.
Gently fold the cream cheese mixture into the pancake batter until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and add the coconut oil.
Pour 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface, about 2-3 minutes.
Flip and cook for another 2-3 minutes until golden brown.
Serve warm with maple syrup drizzled on top.