Preheat your oven to 425°F (220°C) and place a 10-inch (25 cm) oven-safe skillet in the oven to heat up.
In a blender or using a hand mixer, combine the eggs, milk, flour, salt, vanilla extract, coconut extract, and granulated sugar. Blend or mix until the batter is smooth and well combined, about 1-2 minutes.
Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around to coat the bottom and sides of the skillet. Once the butter is melted and bubbly, pour the batter into the skillet.
Place the skillet back into the oven and bake for 18-22 minutes, or until the Dutch baby is puffed and golden brown. Do not open the oven door during baking to ensure the pancake puffs up properly.
Remove the Dutch baby from the oven and let it cool for a few minutes. The pancake will deflate slightly as it cools.