Cherries & Coconut Cakes

Name: Cherries & Coconut Cakes
Ingredients: 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

11 ingredients

8 steps

Ingredients

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

Directions

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.