I made my own cake mix instead of boxed cake mix. I used 2 cups flour, 1 1/2 cup sugar, 4 tsp baking powder, and 1 tsp salt. Add the 3 eggs, 1/3 cup oil, 1 cup water, 1/2 tsp coconut extract. I put the batter in a greased and floured bundt cake. When the cake came out of the oven I poked holes with a chopstick and added only coconut cream in the holes and then place in the refrigerator overnight. Next time I think that I will add the coconut cream with a small funnel after I poked it with a chopstick or the other end of a wooden spoon because it was a little messy on top. The next day I frosted the cake and sprinkle cake with flaked coconut . My daughter gave half the cake to her friend and her friend said, "It was so.......good".

I found using boiling water over the rice flour and sugar gave me better results the second time I made this. (I added an extra 2 teaspoons water ) This way the flour and sugar are completely dissolved. Don't bother with the vinegar as others had suggested. Microwave for only 6 minutes so it doesn't get dried out. Let the mochi cool. While it is cooling, prepared the 1 cup coconut and 1/8 cup( or less )cup sugar, and pinch of salt. Mixed this well. I think less sugar is better because I found it too sweet. I flattened the mochi like a pancake after it had cooled somewhat and then placed crunchy peanut butter in the center and sealed it by folding in half. Then rolled into a ball. Try not to put too much peanut butter otherwise it will come out. *** I forgot to mentioned that I didn't bother with the starch because when I made it the first time it tasted too dry that way******

I bake these cookies in a disposable square pan with the reynolds non stick foil and have found it easier to remove and it won't fall apart like with the bigger pan. Get 3 disposable pans and the clean up is a snap. The cookies come out bigger but this does not affect the overall taste. I place 1 1/3 cups of the cookie mix in each and it is just the right amount. Add the 3/4 teaspoon of the almond extract as others has suggested. Follow the other reviews with the whipping cream and butter for top, I finish off the cookies by adding chocolate sprinkes on top.

This recipe was easy to prepare and my daughter thought it tasted similar to starbucks coffee cake. I will definitely make again.

I have tried most of the lemon bars recipes and always come back to this one. Keep the crust recipe the same even though there will be left overs.Bake for 12 minutes For the filling, I used 8 eggs, 1 cup sugar, 2 tsp baking powder, 5/8 cup organic lemon juice and 1 packet of true lemon. (it can be found in the baking aisle)Bake squares for 25 minutes and cover with foil the entire time.