After reading many of the reviews, I made this cake and many of the tips were very helpful. I've never really cooked with coconut cream or milk before, so making sense out of all the different coconut comments was a little daunting. My store only sells the sweetened coconut cream for drinks and canned coconut milk. I felt that the recipe called for the unsweetened milk and opted to stay with the recipe. My store sold no unsweetened coconut cream product though, so that must just be a problem with my store. On my first attempt, I used the entire can of coconut milk and the sweetened condensed milk. I used the entire mixture and ruined my cake with too much moisture. It was really just a sticky mess. When you open a can of coconut milk, the top half is just a heavy cream, and the bottom is the liquid milk. On the second attempt I just used the cream out of the coconut milk can and the sweetened condensed milk. The cake came out perfect. The top was still a little stick of course, but once iced you cannot tell. The inside was perfectly moist. I hope this helps someone from making the same novice mistake I did. Good luck, this cake really is wonderful.
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After reading many of the reviews, I made this cake and many of the tips were very helpful....