How to Use Coconut Milk to Make a Moist Coconut Cake
With its high fat content and creamy body, coconut milk adds robust flavor and a moist, tender texture to baked goods. This dairy-free milk alternative is made by soaking grated coconut flesh in hot water before squeezing the liquid through cheesecloth. It also add a significant amount of fat to the batter, which increases the richness while preventing it from drying out during the baking process.
Baking With Coconut Milk
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Switch the liquid in your cake recipe (excluding butter, oil and eggs) for coconut milk. Cup for cup, coconut milk is a direct substitute for dairy milk in a cake recipe. For example, if your from-scratch cake recipe calls for 1 cup of milk, simply swap it for 1 cup of coconut milk. You can also use coconut milk in place of the milk or water called for to make a boxed cake. Although you can trim fat and calories in the recipe by opting for lite coconut milk, it may not add as much richness and moisture as the full-fat version. If you want to increase the coconut flavor of the cake, you can also use coconut extract to replace vanilla extract in the recipe.
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