I put coconut milk into a cake and it didn't rise. I didn't have any coconut flavoring. I put a filling between the layers and frosted it. The middle sagged some too. Any suggestions. Can I use coconut milk in a cake recipe hopefully to give it more flavor?



Nick's mom and Pete's wife

Did you substitute for reg milk? If it was in addition to whatever liquid your recipe called for, that might be the problem. Otherwise, I can't think of a reason why you couldn't substitute cm for reg. Maybe someone else has a thought.

scratch cake??? it could be your levening agent was old

did you add the coconut milk thus increasing the liquid ?? That could be the problem or did you substitute it for some of the liquid which is what you should have done.

The soggy would be underbaked or too much liquid

If it was a mix was it old?

I have used coconut milk, lite coconut milk and coconut water to replace water in cake mixes with great success, so if it was a mix, I don't think that was the problem.

I agree with the other posters - the coconut milk itself isn't the problem. I use it when I make a coconut cake. I just use it instead of regular milk. Make sure you shake it well though, because you could be getting mostly coconut fat and less coconut liquid. Are you sure you didn't leave out something?