Cherries & Coconut Cakes Recipe

Name: Cherries & Coconut Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces flour (230 g); 6 ounces sugar (170 g); 2 eggs; 2 tablespoons melted butter; ½ cup coconut milk; 1 teaspoon coconut extract; 1 teaspoon baking powder; 1 lemon, zest of, grated; 1 pinch salt; 1 cup pitted cherries; ½ cup chopped almonds or ½ cup coconut

Servings: persons

8 ounces flour (230 g)
6 ounces sugar (170 g)
2 eggs
2 tablespoons melted butter
½ cup coconut milk
1 teaspoon coconut extract
1 teaspoon baking powder
1 lemon, zest of, grated
1 pinch salt
1 cup pitted cherries
½ cup chopped almonds or ½ 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.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces flour (230 g), 6 ounces sugar (170 g), 2 eggs, 2 tablespoons melted butter, and more.

Yes, Cherries & Coconut Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherries & Coconut Cakes

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