Substitute For Coconut? Help!

Baking By jackieaugusto Updated 10 Apr 2007 , 8:46pm by KoryAK

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jackieaugusto Posted 9 Apr 2007 , 6:21pm
post #1 of 5

I tried a new recipe out and it was great, but I didnt like the flaked coconut (1 cup) texture in it. If I omit it what do I have to replace? It had buttermilk so I thought 1/4 cup buttermilk and 3/4 flour to make up for the 1 cup of flaky coconut. Please help!!

4 replies
Shamitha Cake Central Cake Decorator Profile
Shamitha Posted 9 Apr 2007 , 6:54pm
post #2 of 5

You could substitute coconut milk or dehydrated coconut mixed with buttermilk

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caryl Posted 10 Apr 2007 , 5:47pm
post #3 of 5

Have you ever tried macaroon coconut? It is very fine- different texture when mixed in.

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mqguffey Posted 10 Apr 2007 , 6:01pm
post #4 of 5

Coconut instant pudding? Coconut extract or Lorann oil? Or maybe run your coconut flakes through the food processor?

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KoryAK Posted 10 Apr 2007 , 8:46pm
post #5 of 5

Assuming you are talking about cake sponge, you should be able to just omit the coconut without changing the consistency as the cake just does its own thing and bakes around it.

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