Cherries & Coconut Cakes

Name: Cherries & Coconut Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8-10 serving(s)
Ingredients: 226.79 g flour (230 g); 170.09 g sugar (170 g); 2 eggs; 29.58 ml melted butter; 118.29 ml coconut milk; 4.92 ml coconut extract; 4.92 ml baking powder; 1 lemon, zest of, grated; 0.25 ml salt; 236.59 ml pitted cherries; 118.29 ml chopped almonds or 118.29 ml coconut

Submitted by swirlycinnacakes

"From a food blog that I cannot recall, sadly"

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Ready In:: 35mins
Ingredients:: 11
Serves:: 8

ingredients

226.79 g flour (230 g)
170.09 g sugar (170 g)
2 eggs
29.58 ml melted butter
118.29 ml coconut milk
4.92 ml coconut extract
4.92 ml baking powder
1 lemon, zest of, grated
0.25 ml salt
236.59 ml pitted cherries
118.29 ml chopped almonds or 118.29 ml coconut

directions

In a large bowl, whisk the eggs, sugar, melted butter, coconut milk and extract.
Sift the flour, baking powder and salt. Add to the wet ingredients. Fold in the cherries. Sprinkle with almonds.
Divide between muffin tins lined with cupcake liners, or other molds. I used Reynolds heart shaped molds, coated with cooking spray.
Bake at 350°F, for 20-25 minutes.