I use CK's coconut flavor. One tsp. to 3 cups of buttercream icing. I've been told its wonderfully smooth and so good w/o the flake of the coconut.
It's lunch time and I'm hungry but this sounds really, really, yummy. Especially on the pineapple cake???OMG!!!
i use WATKINS - but be careful! coconut extract is very potent!
Can I ask where/what section you get the cream of coconut? What is the better way to flavor: cream of coconut, coconut milk, coconut flavoring or creamer? I want to make my sister a coconut cake for her birthday. Does anyone have a great recipe?
Thank you
When making buttercream icing at home for my family, I always use cream of coconut as the liquid in my recipe. It not only gives it a smooth creamy taste but it takes away from the dreaded Crisco taste.
I never knew that! Maybe that is why your buttercream is the only kind of buttercream that I like! 
When you get a chance... could you send me your recipe?
Love,
Pamela
I'm going to make a coconut cake next week & I'll probably use coconut extract in the cake instead of vanilla. I got some LorAnn pina colada flavor that I've been dying to try, so I'll probably use that in the filling or frosting. I also need an excuse to try the pineapple-cream cheese filling I found posted in the recipe section. Decisions...decisions.
I made the Shubox Coconut cake that everyone was talking about on the thread about scratch cakes. It used cream of coconut which was cheapest at Wal Mart, and used the leftovers in the BC frosting. It was really a good combination. I bought a second can and froze it in ice cube trays so I could thaw just enough for my frostings each time. I am going to try a little in some cookies one of these days and see how that works. Everyone here loves the taste.
Lilybird
coconut milk is in the asian/international aisle, cream of coconut is in the liquor aisle, coconut flavoring is in the baking aisle with all the other flavorings.
I made michelle foster's fondant with coconut extract and made coconut BC to go with it. (I used this with mango filling in my sticky rice cake.) Yummy!
I just wanted to add, I made the coconut cake on Epicurious. I then made my buttercream. I replaced half of the milk with the coconut cream coffee creamer and used coconut extract instead of almond (still added the vanilla and butter extracts). The cake received wonderful reviews when my sister had it at work. She said it was the best cake she had ever had. I ended up making another one a week later for one of her co worker's birthday! Thank you for all of your help! I can see where the cream of coconut would be delicious in the icing! Too bad there isn't other flavors in that stuff.....cream of almond, cream of cotton candy, cream of chocolate, etc. etc!!!!
Can you buy real coconut extract? All I seem to find is imitation coconut extract and I really try to not use artificial anything.
Thanks everyone!
I just watched an episode of Alton Browns Good Eats the other night and he made his own extract also his own coconut milk and cream. HTH
Here's the link
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37191,00.html
Last time i did a coconut cake, I used a DH white mix and replaced the water with coconut coffee creamer. If I recall correctly, also added a tiny bit of water because the batter was so thick. Then I made basic buttercream and used CK coconut extract. Delicious!! I covered the whole cake in coconut flakes. My son LOVED it!! 
I made a pinapple cake (from the box, ecept used pinapple juice for water) and torted and filled with baviarian cream filling. Then made standard butter cream icing except added tsp of coconut extract. Every one at worked loved it.
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