If I want to add extra liquid (coconut cream/milk, couldn't find the powder at the store) to a recipe, would I have to compensate for it by simply adding more dry ingredients (i.e. flour)?

Thanks!

Why do you want to add extra liquid? For flavor? If so, just replace some of your water or milk for the liquid you want to use. I don't think you can just add "extra flour" and such, willy-nilly. Baking is a science and, while I'm no expert at scratch recipes, I know that the ratios of dry ingredients, liquids, fats, even acidity all has to be balanced. Maybe if you share the recipe you're using, someone will be able to advise you.

Yep for coconut & lime cake. I couldn't find powder at the store so I was going to add some coconut cream instead and hope for the best in terms of flavour.

And yeah, balance of ingredients was what worried me haha. I don't think I can just add cream and have the texture remain normal. I don't have any other liquids in this (very simple) recipe that I can replace it with...

·         170g self-raising flour

·         170g caster sugar

·         170g butter

·         1 teaspoon baking powder

·         3 eggs

·         40g desiccated coconut

·         1 lime (zest plus 1tbsp juice)

·         1 tablespoon of coconut powder - no.

Maybe I should just look for a new recipe.

There's no liquid in my carrot cake except eggs.

Yes the carrots do and I don't use pineapple. I was thinking maybe the coconut would but just looked at it and I see it's dessicated

My truck cake was a carrot cake and I had some leftovers....yum

Looks like a pound cake recipe to me. Eggs are your liquid. I would ground some desiccated coconut and substitute it for the coconut powder.

That recipe is just the vanilla cake recipe I always use, just with the added coconut and lime extras. So there's usually even a teeny bit less liquid, lol.

It's simple but I've never had a problem with the way it comes out :shrug: My grandma has been using it for longer than I can remember.