• Preheat the oven to 350°F. Grease and flour the mini bunny cake pan or use a baking spray that contains flour. Make sure you grease all the nooks and crannies.
• Whisk the flour, baking powder, and salt together in a small bowl and set aside. 
• Combine the sugar, coconut oil, and butter in a large mixing bowl. Beat on medium high speed for 3 to 5 minutes until light in color and well combined. 
• Add the eggs, one at a time, beating well between each addition. Beat in the coconut extract and vanilla extract. 
• Add half of the flour mixture and beat just until combined. Beat in the coconut milk then fold in the rest of the flour mixture. Fold in the shredded coconut. 
• Pour the batter into the cake pan, filling each mold a little more than ¾ full. You should have enough batter left over for 1 to 2 cupcakes. Place the cakelette pan on a baking sheet just in case the batter overflows if you fill the forms a bit too much.
• Bake 25 to 30 minutes or until a toothpick comes out clean. Cool in the pan for 8 to 10 minutes. If any of the batter mounded over the top of the cake forms, use a serrated knife to level it off.  Invert the pan on a rack to cool completely. I find the pan will release easier if it sits for 5 minutes before lifting it off the cake forms. 

Coconut Icing

• Combine the powdered sugar, coconut extract, vanilla extract, and a pinch of salt in a small bowl. Stir in 3 tablespoons of coconut milk until smooth. Add additional milk until you reach your desired consistency.
• If you want to add color to the icing, color a few tablespoons of icing with a couple of drops of food coloring. I used

  bubblegum pink for the ears and blue for the eyes.