Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ coconut extract
• ✓ coconut extract
• pecan
• butter
• splenda no calorie sweetener
• heavy cream
• splenda no calorie sweetener
• lime gelatin
• water
• water
• cream cheese
• pecan

Instructions

1. 1 In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
2. 2 In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
3. 3 In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

By Jo Ann

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
• brown sugar
• coconut milk
• egg
• cinnamon
• nutmeg
• salt
• coconut rum
• dark rum
• coconut
• whole grain bread

Instructions

1. 1 Preheat oven to 325 degrees F.
2. 2 Coat a 9x13 pan with cooking spray.
3. 3 In a large bowl, whisk together sugar, Silk, eggs, (or egg substitute), spices, salt, coconut extract and rum, if using.
4. 4 Stir in 1 1/2 cups flaked coconut.
5. 5 Gently stir in bread cubes until evenly coated.
6. 6 Spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes.
7. 7 Place pan on a cookie sheet and bake for 25 minutes.
8. 8 Sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back.
9. 9 Serve warm.

By Silk

Ingredients

• ✓ coconut extract
• buttermilk
• coconut milk
• milk
• water
• egg
• white sugar
• brown sugar
• salt
• vanilla extract
• almond extract
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the buttermilk, coconut milk, milk, water, and eggs. Blend with an electric mixer just until smooth. If you over mix, bubbles will form on the surface of the custard. Stir in the white sugar, brown sugar, salt, vanilla extract, coconut extract, and almond extract. Pour into 8 custard cups or ramekins.
3. 3 Place the custard filled dishes onto a baking sheet with tall sides, or in a casserole dish. Place the dish in the oven, and fill with hot water so that it comes halfway up the sides of the custard dishes.
4. 4 Bake for about 40 minutes in the preheated oven, checking the water level occasionally so it doesn't dry out. The custard is done when a knife inserted into the center comes out clean. Remove ramekins from the water bath as soon as they are done, or they will continue to cook. You can leave the water bath in the oven until it cools off for safer removal.

By EMERALDCITYJEWEL

Ingredients

• ✓ coconut extract
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking powder
• nutmeg
• buttermilk
• lime juice
• coconut
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
2. 2 Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
3. 3 Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
4. 4 Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

By Laroo

Ingredients

• ✓ coconut extract
• butter
• confectioners sugar
• sugar
• egg
• egg yolk
• coconut milk
• cinnamon
• nutmeg
• salt
• coconut
• coconut
• bread

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
2. 2 In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
3. 3 Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

By Yoda

Ingredients

• ✓ coconut extract
• banana
• pineapple
• water
• applesauce
• egg
• yellow cake mix
• coconut
• coconut cream pudding mix
• brown sugar
• heavy cream
• butter
• dark rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
4. 4 Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
5. 5 Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.

By Angelina

Ingredients

• ✓ coconut extract
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• milk
• pineapple juice
• pineapple
• butter
• vanilla extract
• confectioners' sugar
• milk
• pineapple juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line 16 cupcake cups with paper liners.
2. 2 Cream sugar and butter for cupcakes together in a medium bowl. Beat in eggs, one at a time. Stir in vanilla extract and coconut extract. Add flour and baking soda and mix well. Stir in milk and pineapple juice until batter is smooth. Fold in crushed pineapple. Spoon batter evenly into the prepared pan.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Let cool completely.
4. 4 While cupcakes cool, cream butter and vanilla extract for frosting together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition; you may need to add an additional 1/4 to 1/2 cup based on your liking. Beat in milk and pineapple juice until light and fluffy. Frost cooled cupcakes or store in the refrigerator until ready to use.

By Jen

Ingredients

• ✓ coconut extract
• coconut
• caramel cookie
• toasted coconut cookie
• cream cheese
• white sugar
• vanilla extract
• amaretto liqueur
• almond extract
• egg
• sour cream
• salt
• whipped cream

Instructions

1. 1 Heat a skillet over medium heat; cook and stir coconut until fragrant and toasted, about 5 minutes. Remove skillet from heat.
2. 2 Preheat oven to 275 degrees F (135 degrees C). Line 12 muffin cups with paper liners. Place 1 cookie into the bottom of each muffin cup.
3. 3 Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Gradually beat sugar, coconut extract, vanilla extract, amaretto liqueur, and almond extract into cream cheese until smooth. Pour eggs into cream cheese mixture, a little at a time, and beat, scraping sides after each addition, until smooth. Beat sour cream and salt into cream cheese mixture; pour into the prepared muffin cups, filling almost to the top.
4. 4 Bake in the preheated oven for 11 minutes; rotate pan and continue cooking until cheesecake is set, 11 to 14 minutes more. Cool cheesecake in pan for 15 minutes on a wire rack. Transfer cheesecakes to a plate and refrigerate until chilled, at least 4 hours.
5. 5 Top each cheesecake with whipped cream and toasted coconut.

By Abby St Claire

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
• ✓ coconut extract
• coconut cream
• pineapple juice
• confectioners sugar
• cream of tartar
• heavy cream
• maraschino cherry
• butter
• brown sugar
• vanilla extract
• milk
• coconut cream
• egg
• white sugar
• butter
• baking powder
• all-purpose flour
• pineapple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
2. 2 Drain pineapple rings, reserving 1/4 cup juice.
3. 3 Combine flour and baking powder in a small bowl.
4. 4 Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
5. 5 Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
6. 6 Divide batter among cake molds using an ice cream scoop.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
8. 8 Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
9. 9 Serve whipped cream alongside cakes.

By Caroline Annie Smale

Ingredients

• ✓ coconut extract
• coconut
• almond extract
• vanilla extract
• powdered sugar
• shortening
• cream cheese
• coconut
• buttermilk
• almond extract
• vanilla extract
• egg
• butter
• sugar
• salt
• baking soda
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
3. 3 Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
6. 6 Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
7. 7 Pipe frosting onto cooled cupcakes. Top each with shredded coconut.

By Erin Brocklehurst

Ingredients

• ✓ coconut extract
• sweet rice flour
• white sugar
• baking powder
• egg
• vanilla extract
• milk
• coconut milk
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk rice flour, sugar, and baking powder together in a mixing bowl; set aside.
3. 3 Beat eggs, coconut extract, and vanilla in a second mixing bowl until eggs are smooth. Whisk in milk, coconut milk, and melted butter until incorporated. Stir in flour mixture a little at a time until no lumps remain. Transfer to the prepared baking dish and smooth the top.
4. 4 Bake in the preheated oven until mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

By Lea Kanaya Wong

Ingredients

• ✓ coconut extract
• pineapple tidbits
• coconut
• pineapple
• kosher salt
• vanilla extract
• heavy cream
• powdered sugar
• butter
• coconut
• pineapple
• vanilla extract
• sour cream
• butter
• egg
• baking soda
• salt
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans and dust lightly with flour.
2. 2 Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Stir in eggs and melted butter until just combined. Add sour cream, vanilla and coconut extracts, undrained pineapple and coconut; stir until combined. Divide batter evenly into the three prepared pans.
3. 3 Bake in the center of the preheated oven until a wooden pick inserted in the middle of a layer comes out clean, 30 to 35 minutes. Cool in the pans on wire racks about 10 minutes. Turn layers out onto the racks and cool completely, about 1 hour.
4. 4 Prepare the buttercream frosting: Beat butter in the bowl of an electric mixer until fluffy and lighter in color. Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. When the sugar is fully incorporated, add vanilla, salt, 1 additional cup of powdered sugar, and 1 more tablespoon cream; beat for about 2 minutes. Beat in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream and stir again. Repeat until the desired consistency is reached.
5. 5 Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Add drained, crushed pineapple and stir. Add a few drops of reserved pineapple juice if the mixture is too stiff.
6. 6 To assemble: place one cake layer on a cake plate or stand. Spread 1/2 of the filling on top of the first layer. Put the second layer in place and spread the remaining filling on it. Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired.

By Bibi

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