3/4tspcoconut extract or imitation coconut extract
Instructions
Preheat oven to 375 degrees. Process 1/2 cup shredded sweetened coconut in a food processor until finely ground (this took a few minutes in my mini food processor). In a mixing bowl, whisk together flour, baking powder and salt. Whisk in ground coconut, set aside.
In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy. Stir in egg, egg white and vanilla. Add in coconut milk and sour cream and mix until blended. Slowly add in flour mixture and mix until combine.
With buttered hands, gently press dough into an even layer in a buttered 13x9 baking dish. Bake 18 - 20 minutes until edges are lightly golden. Allow to cool completely then frost with Coconut Buttercream Frosting and sprinkle with additional optional shredded sweetened coconut. Cut into squares and store in an airtight container.
Coconut Buttercream Frosting
Combine all ingredients in a large mixing bowl. Using an electric mixer whip together until smooth and fluffy.