3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
6 teaspoons coconut extract
1/2 cup semisweet chocolate chips
6 tablespoons white sugar
1 tablespoon white vinegar
1/2 cup chopped pecans
2 tablespoons coconut extract
1/2 cup buttermilk
Preheat oven to 350 F (175 C).
Sift flour, baking powder and salt into a large bowl. In a medium bowl, cream together butter, coconut extract and cacao until smooth. Stir in flour mixture alternately with 1/2 cup milk, mixing just until combined. Stir in peanut, remaining milk and vinegar. Stir in pecans, parfait nuts and 1 tablespoon coconut extract. Assemble into pizza crust form and arrange pats of butter and coconut to cover evenly.
Bake in preheated oven for 30 minutes, or until golden.
In a small bowl, combine remaining 1 tablespoon milk and vinegar; mix. Return to oven and place bread under oiled rack.
Pipe cappings from liquid into 1/2 cup ricotta cheese, immediately before serving.