Preheat the oven to 375 degrees F.

Line your muffin pan with paper liners.

In a large bowl add the flour, sugar, baking powder and salt,

Whisk to combine.

Set to the side.

In a medium bowl, beat together egg and milk.

Add in a small saucepan butter and coconut.

Place over medium heat and cook until golden brown.

Make sure to stir often.

Set to the side to cool.

Stir in pineapple, coconut, cherries, and rum extract.

Add to flour mixture; stir until mixed (batter will be stiff).

Using an ice cream scoop. Scoop batter into prepared muffin tin, filling each cup about two-thirds full.

Sprinkle remaining coconut on top of the batter.

Bake for 20 to 25 minutes or until a toothpick inserted comes out dry.

Let cool.