Bobwonderbuns I am not sure how active this thread still is so I might pm you! But just in case, in your coconut cake recipe it says the coco Lopez which I know I can find but then it's also says coconut cream. I was wondering if you could clarify what you are referring to? Do you mean the liquid coffee creamer? Thanks so much! I am so excited to make this!!
Also I got a request for coconut cake pops but she wants them to have real shredded coconut on the outside instead of chocolate? Anyone have any thought on how to go about that in the best way possible?
Thanks !
That should have been corrected in the google doc. I used Thai Kitchen Coconut MILK and Coco Lopez Coconut CREAM. I didn't use any coffee creamer in that recipe. I will say though that the cake works better doubled -- just use the entire can of Coco Lopez and the entire can of Coconut milk.
I've made coconut cake pops before -- the cake was moist enough that when we rolled them together we just rolled that into the coconut and it stuck. You can also dip it in white chocolate then roll it in flaked coconut if that works better for you -- I've done it both ways.
Hope that helps! 
But just in case, in your coconut cake recipe it says the coco Lopez which I know I can find but then it's also says coconut cream. I was wondering if you could clarify what you are referring to? Do you mean the liquid coffee creamer? Thanks so much! I am so excited to make this!!
Also I got a request for coconut cake pops but she wants them to have real shredded coconut on the outside instead of chocolate? Anyone have any thought on how to go about that in the best way possible?
Coconut cream is the same as Coco Lopez, but Coco Lopez is by far the best. It's made by basically juicing the coconut flesh. But I just use coconut coffee creamer - it provides a great flavor and a string enough flavor that it doesn't have to be supplemeted with extract (buy I do, anyway). However, I haven't tried using Coco Lopez so this isn't a comparison review by any means.
The coconut cream is a more natural coconut flavor. Like the flavor of raw coconut. Very delicious!
Just to clarify, in the google docs, my coconut cake recipe SHOULD read as follows:
Coconut Cake (bobwonderbuns)
1 package white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
4 egg whites
2/3 Cup coconut milk (used Thai Kitchen brand)
2/3 cup coconut cream (used Coco Lopez brand)
2 TBSP veggie oil
1 cup sour cream
1 tsp coconut extract (used Watkins brand)
1 cup flaked coconut, folded in
The cake works MUCH better if doubled -- just use the entire can of coconut milk and the entire can of coconut cream.
Hope that helps!
Just to clarify, in the google docs, my coconut cake recipe SHOULD read as follows... Hope that helps!
Thanks! I updated the file. I LOVE Watkins brand extracts! Only one of the Wal Marts in my area carries their full line, but I don't mind making special trips just to get it.
Bobwonderbuns, I'm a little confused. The Coco Lopez brand I know is called cream of coconut, which is different than coconut cream. One is very sweet and used mostly in making Piña Coladas and the other is what you get when you let coconut milk chill for a while and it separates (the non-liquid part).
Which one is the one I should use? Also, should I use the whole can or measure 2/3 c?
Bobwonderbuns, I'm a little confused. The Coco Lopez brand I know is called cream of coconut, which is different than coconut cream. One is very sweet and used mostly in making Piña Coladas and the other is what you get when you let coconut milk chill for a while and it separates (the non-liquid part).
Which one is the one I should use? Also, should I use the whole can or measure 2/3 c?
I was under the understanding that cream of coconut IS coconut cream -- I use the terms interchangeably. If there's any confusion, read the recipe as "2/3 cup Coco Lopez and 2/3 cup (Thai Kitchen brand) coconut milk."
If you are making the single batch (the one with one cake mix), use 2/3 cup of each, Coco Lopez and coconut milk. If you are doubling the recipe (two cake mixes, etc.), then use the entire can of each, coco lopez and coconut milk.
The coconut cream is a more natural coconut flavor. Like the flavor of raw coconut. Very delicious!
I need to correct myself. I was thinking coconut milk.
Cream of coconut has sugar in it and very luscious and thick. I do have some cream of coconut in a different brand also found in the liquor department. It's brand name is Coco Real. Basically the same ingredients as Coco Lopez.
I think where the confusion came in is the coffee creamer's name is Coconut Cream. I knew what you were talking about Bob but I suppose some didn't know.
thank you all so much for your help! I will be making the coconut cake in about three weeks so I will definitely report back!
Also, has anyone ever used yellow cake mix in place of the white for the standard Rebecca sutterby WASC? I had a request for yellow cake but I don't really offer that so I was just wondering if it would work?
thank you all so much for your help! I will be making the coconut cake in about three weeks so I will definitely report back!
Also, has anyone ever used yellow cake mix in place of the white for the standard Rebecca sutterby WASC? I had a request for yellow cake but I don't really offer that so I was just wondering if it would work?
Yes, I change it up all the time. Different cake mixes, different flavorings. When I use the yellow cake mix I use two whole eggs instead of 4 egg whites and I use dark Vanilla, instead of the clear.
Ok great! So for the regular WASC that calls for two boxes of cake mix and 8 egg whites I would use four whole eggs? I was thinking six like the chocolate version? But if four works well I will use that!
Ok great! So for the regular WASC that calls for two boxes of cake mix and 8 egg whites I would use four whole eggs? I was thinking six like the chocolate version? But if four works well I will use that!
Okay let me clarify. I'm not sure whose WASC version I started with (there are several around, one from Kakeladi, one from Rebecca Sutterby, and a few others online.) Unless I'm making a HUGE cake, I half the recipe -- one cake mix/ 4 egg whites... It's at that point I sub 2 whole eggs for 4 egg whites.
Now the chocolate WASC is a whole 'nother animal. I don't like and and I don't use it. I prefer the 3D durable chocolate cake recipe here: http://cakecentral.com/recipe/durable-cake-for-3d-in-chocolate
That's really interesting, I will have to experiment! Thank you
[quote="bobwonderbuns"]
Unless I'm making a HUGE cake, I half the recipe -- one cake mix/ 4 egg whites... It's at that point I sub 2 whole eggs for 4 egg whites.
Now the chocolate WASC is a whole 'nother animal. I don't like and and I don't use it. I prefer the 3D durable chocolate cake recipe here: http://cakecentral.com/recipe/durable-cake-for-3d-in-chocolate
I use Rebecca Sutterby's who says to use 6 whole eggs or 8 egg whites, so when I half the recipe I use 3 whole eggs. When I quarter the recipe, though, I use just one egg.
I need to try that choc cake recipe! Though I don't have a problem with mine (I now just add a tbls of instant coffee and 2 tbls of cocoa powder, using all water for the liquid), I always want to try recipes recommended by others.
Three things I've learned in the last few months:
1. BC mixes DO affect the amount that fills my pans - they've also increased their prices. I've switched to DH and found that if you add an extra egg white to the white it rises fine, but then adds $.10 to my cost. Now I use DH yellow mixes whenever I can and I get great results. I'm sad, though, because I save Box Tops for my kids. Curious to see how the sale of BC mixes is affected from those of us who use WASC and need the volume.
2. The latest La Creme coffee creamers (tried two brands of these natural creamers) make my cakes sink and the texture a bit soggy.
3. Trying to save $$, I used Mountain yogurt in 2 cakes instead of sour cream and the texture was awful! Sticking to sour cream from now on. Yoplait Light didn't seem to change the texture like plain yogurt, probably due to the fact that at is non-fat.
Happy Baking!
[quote="MacsMom"]
Unless I'm making a HUGE cake, I half the recipe -- one cake mix/ 4 egg whites... It's at that point I sub 2 whole eggs for 4 egg whites.
Now the chocolate WASC is a whole 'nother animal. I don't like and and I don't use it. I prefer the 3D durable chocolate cake recipe here: http://cakecentral.com/recipe/durable-cake-for-3d-in-chocolate
I use Rebecca Sutterby's who says to use 6 whole eggs or 8 egg whites, so when I half the recipe I use 3 whole eggs. When I quarter the recipe, though, I use just one egg.
I need to try that choc cake recipe! Though I don't have a problem with mine (I now just add a tbls of instant coffee and 2 tbls of cocoa powder, using all water for the liquid), I always want to try recipes recommended by others.
So macsmom.....I am trying to understand what changes you have made with your chocolate cake?...you don't use the chocolate WASC recipe anymore? Do you just use the regular WASC with a choc mix, all water, and then the instant coffee and cocoa powder and 6 whole eggs?
And when you use the yellow cake mix now do you use the 6 whole eggs instead of the 8 egg whites or do you just add the extra egg white?
Sorry for the confusion but I have found your advice is always welcomed!
So macsmom.....I am trying to understand what changes you have made with your chocolate cake?...you don't use the chocolate WASC recipe anymore? Do you just use the regular WASC with a choc mix, all water, and then the instant coffee and cocoa powder and 6 whole eggs?
I make the WASC with chocolate cake mix (and chocolate pudding), but I add the instant coffee and cocoa powder.
I use 6 whole eggs whenever I can to save cost, but if it's a cake that has ingredients that may it more dense (like caramel, juice, or alcohol) I use 8 egg whites. If it has to be a white cake, then I use DH white with 9 egg whites.
I did forget to add that when I use DH cake mixes I reduce the sugar by 2 or 3 tbls. Too much sugar causes cakes to sink, and since I've hadrouble with DH cakes sinking in the past I've found that reducing the sugar in the WASC recipe helps.
I was just dumbfounded when I saw that not only did BC reduce their volume, but also increased the price! I was having to buy an extra cake mix to fill my pans enough when baking in a pan larger than 9". In pans under 9", the decreased amount of batter wasn't as noticeable.
Wow I didn't even realize BC had made changes! Thanks for all of the helpful info, I will make a note of it!
MacsMom- Omg! Every one of your cakes & Dillinger's sound INCREDIBLE!!!!! I was drooling & my stomach was rumbling as I read it. Lol. Is it ok if I attempt to make some of them? Thank you very much for sharing your list! : )
Thank you so much for posting the Flavors of cakes....yay
Sorry! I need to learn to triple check my messages before I hit submit. MacsMom - it was supposed to say "all your cakes & FILLINGS, not Dillinger's! : (
Laurabeth, I am still laughing! As a follower of this thread, you had me wondering for awhile just what inside joke I must have missed out on. 
Then my second thought was perhaps a new cake term that I was unfamiliar with. I really need a new recipe for a good Dillinger.... (That's an awful feeling sometimes when you hit the submit button and it flies off into the ether. I've sure had it happen to me!) Thanks for the fun chuckle today.
Jan
To remind y'all, the RECIPE LINKS ARE HERE thread has ALL the recipes and MORE! Check the info in my signature to find it.
I just love this place! Even when I leave the forums for a while, always come back to this one 
Hello Everyone! I need to make a strawberry cake. I remember there were a few different variations earlier on and was just curious if the one in the google doc is the final variation and if anyone has made it. Thanks!
I just made a strawberry cake but it came out super dense. Tasted awesome but the texture was didn't have a nice crumb.
Here is the recipe I used.
1 box white cake mix
1 c flour
1 c sugar
1/2 t salt
1 pkg strawberry jello
1 cup strawberry puree - used frozen strawberries
1/3 c water
1 cup sour cream
3 eggs
2 T oil
Next time I think I will leave out the jello and use egg whites instead of whole eggs...I'm considering leaving out the 2 T of oil too.
Flavor was fine just need to work on getting a better texture.
The best I've tried so far is, rather than the 2-2/3 cups liquid, use 1-1/3 c strawberry drink mix (pureed strawberries for daquiries or margaritas; I used Finest Call brand) and 1-1/3 cups diet lemon lime soda.
Add an extra egg white (9 whites total).
For some reason, it's really hard to get a good texture with strawberry cake! I've been wanting to try 2-2/3 cups melted strawberry ice-cream with extra strawberry extract.
I also have been playing around with getting a good texture and tasting strawberry cake. I recently tried adding an additional 1/2 tsp. of baking soda to the recipe. I thought it was worth the try to see if the additional strawberries and/or syrup were making the batter too acidic. It seemed to help quite a bit.
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