Cake mix magic: I want to use a devils food mix to make coconut rum cake balls. Should I use coconut milk or coconut cream in place of the veg oil/butter? And should I use coconut rum in place of the water (or some of it)? If I need to, I'll use a vanilla buttercream that I have in the fridge...but I'm hoping the coconut milk/creme (or both) will make it moist enough. Thoughts from the experts??
I'd use the milk in place of your liquid, rather than the fats in your recipe.
I'd probably add in a little coconut extract to the cake mix, use either the coconut milk in place of water, or use some coconut rum mixed with the liquids you use. You don't want to use all coconut rum in place of the liquids or the cake will be dry.
You could also put some coconut through a food processor and toast it a little and mix that into the cake mix to add a little more coconut taste to it all. 
You could also put some coconut through a food processor and toast it a little and mix that into the cake mix to add a little more coconut taste to it all.
I already have some toasted coconut on hand that I used for amaretto cake balls. I just might whirl it around the processor and add it to the batter! Thanks for all the great suggestions and help!
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