Cherries & Coconut Cakes

• 8 ounces flour (230 g)
• 6 ounces sugar (170 g)
• 2 eggs
• 2 tablespoons melted butter
• 12 cup coconut milk
• 1 teaspoon coconut extract
• 1 teaspoon baking powder
• 1 lemon, zest of, grated
• 1 pinch salt
• 1 cup pitted cherries
• 12 cup chopped almonds or 12 cup coconut

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

flour, sugar, eggs, butter, coconut milk, coconut, baking powder, lemon, salt, cherries, almonds

Taken from www.food.com/recipe/cherries-coconut-cakes-242134 (may not work)