What Went Wrong??

Baking By bcake1960 Updated 24 Mar 2010 , 7:34pm by pinkalicious87

bcake1960 Posted 14 Mar 2010 , 12:27am
post #1 of 7

I made a Coconut cake.. Using D/Hines coconut cake mix.. followed directions except I used Coffee mate Coconut flavored cream for 1/2 of the liquid called for on the box.. I used water for the rest. eggs and oil as called for in the recipe Oh I added 1 box of Coconut pudding mix to it as well.. (Im thinking that is where i went wrong.. Cake took forever to bake I made a 8" and 12" and it came out crispy on edges and sunk in the middle.. and knife came out clean so it was done..
Would love anyones opinion on what I did wrong.. Thanks

6 replies
Starkie Posted 14 Mar 2010 , 12:45am
post #2 of 7

If you use creamer instead of water in a cake mix, you have to use an extra egg. That's what I do, and I never have a problem with it sinking or the edges getting burnt. I hope this helps, and maybe someone else has some advice, too!

Jeep_girl816 Posted 14 Mar 2010 , 1:16am
post #3 of 7

It might not have baked for long enough. Some of those heavy batters take an eternity to bake! I bake at 325 for about 80 min or so for a 8 in cake. I don't even touch the oven door for at least an hour. That usually helps bunches. I use pudding mixes and creamers all the time. I like to add an extra egg too like Starkie suggested. Good luck and don't give up on it icon_smile.gif

bcake1960 Posted 14 Mar 2010 , 2:40am
post #4 of 7

Ok sounds like I was ok with the ingredients huh? I will add another egg and I think I will use flower nails when baking as well couldn't hurt... and I will have another go at it.. Thanks for the help..

prterrell Posted 14 Mar 2010 , 8:36pm
post #5 of 7

When I make a coconut cake, instead of adding all of the extra stuff, I make my standard yellow cake, adding a tsp of coconut extract. Then, when I take the cake out of the oven, while it is still in the pan, I poke holes all through it with a skewer and then pour on a can (approx 16 oz) of coconut milk/cream. Soooo good!

JanH Posted 14 Mar 2010 , 8:56pm
post #6 of 7

Coffee-Mate and pudding mix both contain significant amounts of sugar which in excess can cause a cake failure.*
Adding an egg as has been suggested might offset (stabilize) some of the "extra" ingredients.

Handy cake troubleshooting charts:





Coconut Creme Coffee-Mate:

Jello coconut cream pudding:


P.S. It also seems to me that when some members say a cake recipe is "moist and dense" they're referring to an almost fudge brownie type consistency. (Which is okay for brownies, but which I don't care for in cake.)

pinkalicious87 Posted 24 Mar 2010 , 7:34pm
post #7 of 7

Thanks JanH for the troubleshooting sites. I made a Strawberry Cake from scratch a few weeks ago for a friend that came out horrible. Even though I followed the directions to the letter, this cake was a disaster of epic proportions. The edges got crispy and shrunk away from the sides while the middle was still an oozy, liquid mess.... YUCK! In the end, I broke down and just bought a mix. My friend didn't mind and the mix disappeared the same day.

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