Type what you have

Ingredients

• ✓ coconut extract
• coconut cream
• coconut water
• lime juice
• lime zest

Instructions

1. 1 Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.
2. 2 Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

By drewface

Ingredients

• ✓ coconut extract
• cream of coconut
• half and half
• pineapple
• pineapple juice
• coconut flake

Instructions

1. 1 Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
2. 2 Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.

By lutzflcat

Ingredients

• ✓ coconut extract
• coconut milk
• white sugar
• cornstarch
• butter
• egg yolk

Instructions

1. 1 Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Cook, whisking continuously, until thickened, about 4 to 7 minutes.
2. 2 Pour pudding into individual portions and chill before serving, at least 15 to 20 minutes.

By photobug843

Ingredients

• ✓ coconut extract
• white sugar
• sweetened condensed milk
• coconut cream
• butter
• ginger
• vanilla extract
• angostura bitters

Instructions

1. 1 Line a baking dish with aluminum foil.
2. 2 Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
3. 3 Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
4. 4 Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

By Danielle 'Aminah' Samuels

Ingredients

• ✓ coconut extract
• butter
• cream cheese
• sugar
• egg
• all-purpose flour
• baking powder
• coconut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.

By Connie Bridges Mallard

Ingredients

• ✓ coconut extract
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• buttermilk
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan (see Cook's Note).
2. 2 Mix flour, baking powder, and salt together in a large bowl; set aside.
3. 3 Beat butter and sugar together in a separate large bowl with an electric mixer until noticeably lighter in color and fluffy. Add eggs, one at a time, allowing each egg to blend into the beaten butter mixture before adding the next. Mix in coconut extract.
4. 4 Pour in flour mixture alternately with buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour cake batter into prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.
6. 6 If desired, frost cooled cake with your favorite buttercream frosting and sprinkle with flaked coconut.

By dannis

Ingredients

• ✓ coconut extract
• cooking spray
• sugar cookie dough
• all-purpose flour
• butter
• confectioners' sugar
• coconut milk
• colored sugar
• candy sprinkle
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
2. 2 Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
3. 3 Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.
4. 4 Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.
5. 5 Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.
6. 6 Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.

By foodelicious

Ingredients

• ✓ coconut extract
• water
• white rice
• coconut milk
• white sugar
• salt
• milk
• egg
• coconut oil
• vanilla extract
• pineapple

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
3. 3 Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
4. 4 Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge, if desired.

By Rene Bakewell

Ingredients

• ✓ coconut extract
• yellow cake mix
• water
• egg
• vegetable oil
• butter
• confectioners' sugar
• heavy cream
• coconut
• water
• green food coloring
• jelly bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2. 2 Combine cake mix, 1 cup water, eggs, vegetable oil, and 1 teaspoon coconut extract in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into the prepared cake pans.
3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, about 25 minutes.
4. 4 Cool cakes in pans for 10 minutes. Run a table knife around edges to loosen cakes; invert carefully onto wire racks. Cool at least 30 minutes.
5. 5 Beat butter in a large bowl with an electric mixer on low speed until creamy and smooth. Beat in remaining 2 1/2 teaspoons coconut extract.
6. 6 Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until confectioners' sugar and cream have been incorporated and frosting is smooth and creamy.
7. 7 Level tops of cakes with a long serrated knife. Place 1 cake onto a serving platter; frost top of cake with about 1/4 frosting. Sprinkle with about 1/3 cup flaked coconut.
8. 8 Place 1 cake layer onto coconut layer; repeat frosting and sprinkling. Place remaining 1 cake layer on top; frost top and sides with remaining 1/2 frosting. Lightly press 1/3 cup coconut evenly into sides of cake.
9. 9 Place remaining 1 cup coconut into a resealable plastic bag; add 1/2 teaspoon water and green food coloring. Squeeze out excess air and seal the bag; shake and press bag to mix food coloring and coconut until coconut tinted light green. Transfer to a paper towel to dry.
10. 10 Spread green coconut on top of cake; place colored jelly beans in middle and press lightly to secure.

By BeachPeach

Ingredients

• ✓ coconut extract
• ✓ coconut extract
• butter
• vegetable oil
• white sugar
• vanilla extract
• egg
• self-rising flour
• coconut milk
• pineapple juice
• confectioners' sugar
• pineapple juice
• butter
• coconut
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
2. 2 Make the cake: Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, one at a time, into butter mixture, beating well until each egg is fully incorporated.
3. 3 Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
5. 5 Make the icing: Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
6. 6 Place one cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

By Brenda Vandervort

Ingredients

• ✓ coconut extract
• cooking spray
• pecan
• coconut
• butter cake mix
• coconut cream pudding mix
• egg
• rum
• coconut milk beverage
• coconut oil
• butter
• rum
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
3. 3 Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
5. 5 While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
6. 6 Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

By Yoly

Ingredients

• ✓ coconut extract
• all-purpose flour
• baking soda
• salt
• brown sugar
• white sugar
• shortening
• butter
• egg
• vanilla extract
• coconut
• pecan
• semisweet chocolate chip
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, baking soda, and salt in a bowl; set aside. Beat brown sugar, white sugar, shortening, and butter together in a separate bowl until smooth. Beat in first egg until incorporated; beat second egg into mixture along with coconut and vanilla extracts until incorporated.
3. 3 Stir flour mixture into butter mixture; fold in coconut, semisweet chips, and white chocolate chips.
4. 4 Roll dough into 1-inch balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
5. 5 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

By Bake4fun

Ingredients

• ✓ coconut extract
• butter
• sour cream
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• coconut
• white chocolate chip
• cream cheese
• butter
• vanilla extract
• confectioners' sugar
• coconut

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Grease and flour a 10-inch bundt pan.
3. 3 Beat butter and sour cream together in a large bowl with an electric mixer until well combined. Add sugar and beat until light. Add in eggs, 1 at a time, beating well after each addition. Stir in coconut extract and vanilla extract.
4. 4 Mix in flour and baking powder, then fold in coconut flakes and white chocolate chips. Pour batter into the prepared pan
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 30 minutes. Let stand for about 10 minutes, then run a knife along the edges and invert the pan onto a cooling rack. Allow to cool completely.
6. 6 Beat together cream cheese, butter, and vanilla extract in a large bowl with an electric mixer until creamy. Gradually add confectioners' sugar until frosting is smooth.
7. 7 Frost the cake and top with toasted coconut flakes.

By Bailey Fink

Ingredients

• ✓ coconut extract
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• all-purpose flour
• baking soda
• salt
• semisweet chocolate chip
• chocolate coated coconut candy
• almond candy
• coconut
• chocolate coated coconut candy
• almond candy

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cream together the butter, white sugar, and brown sugar until fluffy.
3. 3 Beat in the egg, vanilla extract, and coconut extract.
4. 4 Combine both amounts of flour, baking soda, and salt in a separate bowl; mix into the butter mixture until just combined.
5. 5 Fold in the chocolate chips, 1/2 cup almond candy pieces, and flaked coconut until evenly distributed.
6. 6 Roll the dough into walnut-sized balls and place 3 inches apart onto ungreased baking sheets.
7. 7 Bake in the preheated oven until the edges become golden brown, 9 to 11 minutes.
8. 8 Immediately after removing from the oven, press a few of the remaining 1/4 cup almond candy pieces into each cookie decoratively.

By CookinBug

Ingredients

• ✓ coconut extract
• coconut
• vanilla extract
• icing sugar
• violife creamy original
• margarine
• vegan chocolate chip
• vanilla extract
• granulated sugar
• brown sugar
• margarine
• baking soda
• rolled oat
• cocoa powder
• all-purpose flour
• water
• flax seed meal

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
2. 2 Combine flax meal and water. Let stand 10 minutes.
3. 3 Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
4. 4 Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
5. 5 Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
6. 6 Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
7. 7 Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
8. 8 Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.

By Becel

Ingredients

• ✓ coconut extract
• ✓ coconut extract
• vanilla extract
• lemon extract
• butter flavored extract
• rum extract
• water
• white sugar
• egg
• shortening
• butter
• sugar
• vanilla extract
• lemon extract
• butter flavored extract
• rum extract
• milk
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
2. 2 Combine flour and baking powder in a medium bowl; set aside. Combine milk and extracts in a liquid measure; set aside.
3. 3 Cream sugar, butter, and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture in batches, beginning and ending with flour mixture. Spoon mixture into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 1 3/4 hours. Cool in the pan on a wire rack for 10 minutes.
5. 5 While cake is cooling, make glaze: Combine sugar, water, and extracts in a saucepan. Bring to a boil, stirring until sugar is dissolved.
6. 6 Turn cake out onto the wire rack. Place waxed paper under the rack to catch glaze drippings. Slowly spoon glaze over the top of hot cake. Cool completely.

By PJ Coward

Ingredients

• ✓ coconut extract
• egg
• buttermilk
• vegetable shortening
• salt
• poppy seed
• lime zest
• baking powder
• white sugar
• all-purpose flour
• confectioners' sugar
• heavy cream
• water
• gelatin
• lime juice
• honey
• blueberry
• strawberry
• mango

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine mangoes, strawberries, and blueberries in a large bowl; add honey and lime juice and toss gently. Cover the bowl; refrigerate filling.
3. 3 Sprinkle gelatin over water in a large heat-proof bowl; set aside until blooms, about 5 minutes. Place bowl over a pan of simmering water; stir often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes.
4. 4 Beat cream in a large bowl with an electric mixer until cream begins to thicken; add confectioners' sugar, coconut extract, and chilled gelatin. Whip until soft peaks form; cover the bowl and refrigerate whipped cream.
5. 5 Whisk flour, sugar, baking powder, lime zest, poppy seeds, and salt in a large bowl; cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs. Beat buttermilk and egg together in a small bowl; stir into flour mixture until just moistened. Transfer dough to a floured work surface; knead until it comes together. Roll out to a ½-inch thickness; cut shortcakes with a 3-inch round biscuit cutter. Place on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden, 15 to 18 minutes. Cool slightly; halve each cake horizontally.
7. 7 Spoon fruit filling on bottom halves of each cake. Spoon or pipe whipped cream over fruit; top with remaining biscuit halves.

By larkspur

Ingredients

• ✓ coconut extract
• coconut
• powdered sugar
• heavy cream
• salt
• vanilla extract
• butter
• cream cheese
• white chocolate
• coconut
• almond extract
• vanilla extract
• sour cream
• egg
• butter
• white sugar
• salt
• baking powder
• cake flour

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
3. 3 Combine flour, baking powder, and ¾ teaspoon salt in a large bowl; set aside.
4. 4 Beat white sugar and 1 cup butter together in a large bowl with an electric mixer on medium until light and fluffy, about 5 minutes; beat in eggs, one at a time, beating well after each addition. Beat in sour cream, 1 ½ teaspoons vanilla extract, and 1 teaspoon coconut extract until combined.
5. 5 Mix in flour mixture until just combined; fold in 1 ¼ cups flaked coconut and white chocolate chips.
6. 6 Transfer cake batter to the prepared pan; spread batter evenly using the back of a spoon.
7. 7 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in the pan for 20 minutes before inverting onto a wire rack to cool completely, about 2 hours more.
8. 8 Beat cream cheese, ¼ cup butter, 1 teaspoon vanilla extract, ½ teaspoon coconut extract, and ⅛ teaspoon salt in a medium bowl with an electric mixer until smooth; gradually beat in confectioners' sugar until incorporated. Beat in cream until frosting is light and fluffy, about 1 or 2 minutes.
9. 9 Frost top and sides of cake; lightly press 1 ½ cups flaked coconut evenly around frosted cake.
10. 10 Serve and enjoy.

By Kathryn Hendrix, RDN, LD

Ingredients

• ✓ coconut extract
• milk
• vanilla pudding mix
• whipped topping
• strawberry

Instructions

1. 1 Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
2. 2 Use a straw to poke a hole in each strawberry, from top to bottom.
3. 3 Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.

By Paula

Ingredients

• ✓ coconut extract
• butter
• sugar
• egg
• potato flakes
• biscuit baking mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg and coconut extract. Combine the flour and potato flakes, and stir into the batter until well blended. Drop heaping spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 12 minutes, or until the tops are still white, and the bottoms are light brown. This will insure chewy cookies. Cool for a few minutes on the cookie sheet before removing to wire racks to cool completely.

By Snacky5

Ingredients

• ✓ coconut extract
• vegetable shortening
• sugar
• egg
• sour cream
• cake flour
• baking soda

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
3. 3 Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

By Paula

Ingredients

• ✓ coconut extract
• half-and-half
• sugar
• egg yolk
• spearmint
• strawberry
• mango

Instructions

1. 1 Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
2. 2 Whisk egg yolks in a small bowl until pale yellow.
3. 3 Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
4. 4 Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
5. 5 Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
6. 6 Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
7. 7 Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.

By Kim's Cooking Now

Ingredients

• ✓ coconut extract
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• baking soda
• coconut

Instructions

1. 1 Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
2. 2 Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.

By Nan

Ingredients

• ✓ coconut extract
• butter
• confectioners' sugar
• vanilla extract
• all-purpose flour
• salt
• semisweet chocolate chip
• pecan
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
3. 3 Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

By Lindy

Ingredients

• ✓ coconut extract
• white sugar
• all-purpose flour
• salt
• butter
• egg
• cream of coconut
• milk
• coconut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
2. 2 Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
3. 3 Bake in the preheated oven until set, 45 to 50 minutes.
4. 4 Chill completely before serving, at least 1 hour.

By Yoly

Ingredients

• ✓ coconut extract
• pie crust
• yellow squash
• white sugar
• butter
• egg
• flour
• lemon extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
2. 2 Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
3. 3 Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

By Dawn Eberly

Ingredients

• ✓ coconut extract
• butter
• white sugar
• milk
• all-purpose flour
• baking powder
• salt
• coconut
• semisweet chocolate
• shortening

Instructions

1. 1 In a large bowl, cream together the butter and sugar. Add the milk and coconut extract; continue to cream until light and fluffy. Sift together the flour, baking powder, and salt; stir this into the creamed mixture with a wooden spoon, then stir in the coconut. The dough will seem crumbly, you may need to use your hands to help it come together. Divide the dough into 4 equal parts and roll into 10 inch long logs. Wrap logs in plastic or wax paper and refrigerate for at least 1 hour.
2. 2 Preheat oven to 325 degrees F ( 165 degrees C ).
3. 3 Cut each log into 1/2 inch slices with a serrated knife. Place the cookies 1 inch apart on a cookie sheet. Using a toothpick or pencil, make 4 holes in each cookie to resemble a button. Bake in the preheated oven for 20 to 25 minutes. Allow cookies to cool on wire racks. When the cookies are cool, melt the shortening and semi sweet chocolate together in a microwave or over a double boiler; mix well. Dip the cookies halfway into the chocolate and scrape off the excess with a spatula or your finger. Place them on wax paper to set.

By Colleen

Ingredients

• ✓ coconut extract
• ✓ coconut extract
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• milk
• coconut
• sugar
• water
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. 2 In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
3. 3 In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
4. 4 Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
5. 5 To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

By Janie Carter

Ingredients

• ✓ coconut extract
• butter
• sugar
• egg
• all purpose baking flour
• baking powder
• salt
• coconut milk
• strawberry
• banana

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, to creamed butter mixture, beating well after each addition. Add coconut extract and mix thoroughly.
3. 3 Mix flour, baking powder, and salt together in a separate bowl. Beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated. Add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated. Beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed.
4. 4 Spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice. Spoon 1 tablespoon batter over strawberry layer; top with banana slice. Spoon batter over banana layer to fill muffin cup completely.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

By Baking Princess

Ingredients

• ✓ coconut extract
• white cake mix
• water
• egg
• vegetable oil
• cream of coconut
• sweetened condensed milk
• heavy cream
• sugar
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Combine cake mix, water, eggs, oil, and coconut extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
3. 3 Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.
4. 4 Poke holes in warm cake in even rows using a large fork or chopsticks. Pour milk mixture over cake and let it soak in. Refrigerate for at least 2 hours or overnight.
5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form; spread over cooled cake. Sprinkle top with flaked coconut.

By Gwen