#1 Preheat oven to 350°F and oil and flour a 9” x 9” square cake pan #2 In a large bowl whisk together flour, baking powder and salt then stir in coconut #3 In another bowl whisk Wesson Vegetable Oil, sugar, eggs, milk and vanilla #4 Add dry ingredients to wet ingredients and stir until combined #5 Pour batter into prepared pan and bake 40 minutes or until a tester inserted in the center comes out clean #6 Let cake cool 10 minutes then remove from pan and transfer to a rack to cool completely #7 To prepare icing heat cream until simmering then pour over powdered sugar and whisk until smooth and dissolved #8 Whisk in extract, strain through a fine strainer and allow mixture to cool fully #9 Place butter in a stand mixer bowl and beat until light and fluffy, scraping sides as needed #10 Slowly add cooled sugar mixture and beat 8–10 minutes until icing is smooth and combined #11 Add a few drops of food color at a time until desired color is reached #12 Level top of cake if desired then spread icing over the top and sides until smooth #13 Refrigerate cake for 30 minutes or until icing is firm #14 In a small bowl mix cocoa powder and vanilla or rum extract until smooth #15 Use a small food safe brush to flick chocolate mixture onto cake to create speckles #16 Refrigerate cake 10–20 minutes to firm then decorate with coconut and mini eggs as desired