• Begin by making the Coconut Butter Cake batter: First, Preheat the oven to 350 degrees. Spray the pan with baking spray.
• Sift together the flour, baking powder, and salt into a bowl and set it aside.
• In the bowl of an electric mixer, with the paddle beater attached cream together the butter and sugar on medium speed. Beat them for five minutes until the mixture is fluffy, scraping down the bowl as needed. Add the eggs, one at a time, and the coconut extract. Beating well after each addition.
• Add half the flour mixture, then half the buttermilk. Add the rest of the flour mixture, and the rest of the buttermilk. Scrape the bowl down after each addition.
• Pour the batter into the basket pan, filling the wells ¾ of the way up. Tap the filled pan on the counter and then bake for 18 minutes, or until a toothpick comes out clean. Repeat with the leftover batter, or just make it into cupcakes. Cool in the pan on a wire rack for ten minutes. Invert the pan to remove the cakes and cool them completely on the rack. Serve with the Berry Topping and the Coconut Whipped Cream.

For The Berry Topping:

• Simply mix together the berries.

For the Coconut Whipped Cream:

• In the bowl of an electric mixer, with the whisk attachment on, start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the coconut extract and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on.