I'm making a coconut cake that will be covered in fondant, I'm going to substitute the water for either coconut milk or cream of coconut, but not sure which would be better. I will be adding pudding mix to the recipe to if that makes a difference. Does it matter which form of coconut I use & will either be better for a more sturdy cake? TIA

Full fat Thai style coconut milk is rich enough that you do not need the pudding. It will make a moist cake that will hold up to the fondant very well.

TY TY TY