Directions: 1. Pre-heat oven to 325 degrees. Lightly grease two 8 x 8 or round cake pans or a 9 x 13 pan. 2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs, then add coconut extract and vanilla. 3. In a separate bowl, mix together flour, salt, baking powder and baking soda. 4. Stir flour mixture into egg mixture alternately with buttermilk and coconut just until moist.. 5. Bake in pre-heated oven for 35 - 40 minutes, until a toothpick inserted in the center comes out clean. Cool and prick many holes in the top with a fork. Glaze:  1. Bring water and sugar to a boil and cook for 1 minute, stirring constantly. 2. Add butter and stir til melted. Remove from heat and stir in the rum. 3. Spoon the hot glaze very slowly over cake so it is absorbed in the holes.. Optional: Toasted pecans, walnuts or toasted coconut can be sprinkled over the top.  

Directions: 1. Preheat oven to 350. Butter an 11 x 13 glass dish. 2. In a small bowl, combine topping ingredients: flour, sugar and salt. Rub in butter with fingers until clumps form. Stir in oats, nuts and cinnamon. Set aside. 3. In a very large bowl, mix filling ingredients: sugar and vanilla. Stir in flour. Then add zest. Toss in rhubarb and stir until coated. Add strawberries and stir gently. 4. Pour fruit into buttered dish. Sprinkle oat topping evenly. Bake about 45 minutes until filling bubbles thickly and topping is lightly browned and crisp. Cool 10 - 15 minutes before serving. Delicious warm or cold with vanilla ice cream.

Directions: Preheat oven to 350. In a small bowl, stir together flour, baking soda, and salt and set aside. In a large bowl, cream together butter and sugars. Beat in egg and yolk. Add vanilla and coconut extract. With mixer on low, add flour mixture gradually until combined. By hand, stir in chips, coconut, and nuts. Roll into small balls and bake on greased or non-stick pans for 9 - 10 minutes until slightly golden.

Directions: Preheat oven to 350 F Melt butter in a 9 x 13 pan in the oven Tip pan to coat entire pan with this melted butter Add graham cracker crumbs Press crumbs with fingers evenly in pan to form the crust Sprinkle coconut over crust Sprinkle chips over the coconut Sprinkle nuts over chips and coconut Pour milk evenly on top Bake 25 minutes until golden brown Cool before cutting

Directions: 1. Beat soft butter in medium bowl on medium speed until fluffy. Beat in peanut butter until completely combined. 2. Add sugar 1/3 C at a time and beat at low speed until smooth. Scrape sides of bowl often. 3. Stir in vanilla and salt. 4. On low speed, gradually add milk until combined. Beat on high for 30 seconds. Delicious with chopped roasted peanuts on top.