Place the cherries in a sieve and drain. Break the chocolate into pieces, melt carefully in a pot with butter. Whisk eggs and sugar with the whisk of the hand mixer until creamy. Mix flour, coconut flakes and baking powder
Stir the fat-chocolate mixture into the egg cream. Alternately stir in flour mixture and milk. Carefully fold in the cherries. Pour the dough into 10 greased, floured box moulds (each containing approx. 150 ml, approx. 6 cm long) and smooth it down. Place 2 coconut pralines next to each other in the dough so that they are covered with dough
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Remove the cakes from the oven, let them rest on a cake rack for about 20 minutes, then turn out of the moulds and let them cool down
Decorate as desired with whipped cream and and coconut chips