I wonder, have any of you done it?

I have a basic recipe where I use evaporated milk to the recipe, and am wondering if I add coconut milk, would it be okay?

I mean, its milk also.

I want to try it. Have any of you done it?

Scratch cakes are more likely to get messed up if we alter original recipes, so I wanted to ask just to be sure...

I have a scratch cake recipe that I replaced my evaporated milk with 1/2 coconut milk and half coconut cream, through in some unsweetened coconut, and coconut extract, it came out great. I also put in 1/2 tsp. extra baking powder to counter some of the extra heaviness anticipated, it came out great!

I also took that same recipe, replaced the evaporated. milk with 1/2 cup pineapple juice then added crushed pineapple in same measuring cup to bring to 1 cup total. I also put in ½ tsp. extra baking powder to counter some of the extra heaviness anticipated, again it came out great!

Took same recipe, replaced evaporated milk with sour cream. Replaced some of the white sugar with brown sugar. Since I was using sour cream in the recipe, I replaced 2 tsp of baking powder with 1/2 tsp of baking soda and 1/2 tsp baking powder, it turn out great.

Bottom line is, you should be fine with your substitution.

I have done it, but I would caution you to only replace some of the milk for coconut milk. Regular milk has proteins in it that coconut doesn't, so it might react different chemically.

I'd say try it though!

Great!!! Thanks for all your suggestions!

Oh, another question, the author on the book gives you a chart on the back where you can substitute the cake flour for all purpose flour.

have any of you done it? What's the difference?

Thanks