I have an order for a coconut cake for a kids birthday and while I’ve made many, I don’t want it to be tooooo overpowering since some kids may not like it - but it has to still have coconut flavor.
instead of using my scratch recipe, I was going to use Kakeladi’s original WASC (which i use often) add 1 cup of coconut milk for the liquid, BUT to ensure coconuttiness I was going to add a couple of Tablespoons of coconut cream instead of extracts?
Any thoughts/ideas would be greatly appreciated!
My coconut cake recipe only has coconut sprinkled on top of the frosting between the layers and stuck all over the frosting on the outside. The cake and frosting (which is a light, fluffy frosting similar to 7 minute frosting) are flavored with vanilla and almond, heavy on the almond. I have tried other versions using coconut milk and flavorings and I didn't like it. For me, it was just too much.
Thanks for the help!
I answered you via IM. I suggest adding coconut flavoring/extract and/or adding a few tablespoons of coconut cream.