Cherries & Coconut Cakes

From a food blog that I cannot recall, sadly

• Ready In: 35 mins
• Serves: 8-10

Ingredients

• 8  ounces flour (230 g)
• 6  ounces sugar (170 g)
• 2  eggs
• 2  tablespoons  melted butter
• 1⁄2 cup coconut milk
• 1  teaspoon  coconut extract
• 1  teaspoon baking powder
• 1  lemon, zest of, grated
• 1  pinch salt
• 1  cup  pitted cherries
• 1⁄2 cup  chopped  almonds or 1⁄2 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. Add to the wet ingredients. Fold in the cherries. Sprinkle with almonds.
3. Divide between muffin tins lined with cupcake liners, or other molds. I used Reynolds heart shaped molds, coated with cooking spray.
4. Bake at 350°F, for 20-25 minutes.