20 Tasty Ways to Use Up That Bottle of Coconut Extract

From the Recipe Creator: Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.

From the Recipe Creator: At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

From the Recipe Creator: Cherries and chocolate come together in this dazzling coconut cheesecake. It's a holiday showstopper! —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington

From the Recipe Creator: I am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, and everyone asks for the recipe. —Shirley Rickis, Lady Lake, Florida

From the Recipe Creator: Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.

From the Recipe Creator: These Hawaiian-style cookies may sound and look fancy, but they’re easy to make—and their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure ingredients. Children also can help shape the dough into balls, then you can finish them together. —Connie Shuff, York, Pennsylvania

From the Recipe Creator: My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey

From the Recipe Creator: My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma

From the Recipe Creator: This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida

From the Recipe Creator: Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"—Deborah Protzman, Bloomington, Illinois.

From the Recipe Creator: If you love Thai flavors and love fudge, you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. —Sarah Meuser, New Milford, Connecticut

From the Recipe Creator: I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. —Shannon Koene, Blacksburg, Virginia

From the Recipe Creator: A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. —Shannon Dobos, Calgary, Alberta

From the Recipe Creator: I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. —Lynne Bassler, Indiana, Pennsylvania

From the Recipe Creator: This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. —Jeanette Fuehring, Concordia, Missouri

From the Recipe Creator: I’m a huge fan of Nanaimo bars, the no-bake layered dessert named for the city in British Columbia. For fun, I reinvented this treat with coconut lovers in mind. —Shannon Dobos, Calgary, Alberta

From the Recipe Creator: “This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”

From the Recipe Creator: My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. —Julie Flournoy, Laurelville, OH