Cream cheese frosting
1.Preheat oven to 180°C. Line eight holes of a 12-hole muffin pan with paper cases.
2.Beat butter, extract, sugar, eggs, sifted flour and milk in a small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make cream cheese frosting, beat butter and cream cheese in a small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.
5.Spoon frosting into a large piping bag fitted with a large fluted tube. Pipe a large swirl of frosting on the top of each cake, then sprinkle lightly with desiccated coconut. Top with a maraschino cherry.