Hello, My husband hates, really hates, desssicated coconut and I have a recipe for white choc and praline cake. Unfortunately it requires 3 oz of the hated ingredient. Can anyone suggest a substitute for this. Would be most grateful. Many thanks Juppie
Dessicated coconut substitute in a cake
- Thread starter Juppie2
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Silversage
Head Chef
Leave it out.
Does he not like any coconut flavor, or just dessicated coconut? Is it the texture or the flavor?
You could used coconut flavoring if that's what you're looking for, or add some chopped nuts if it's texture you want. But it shouldn't hurt the chemistry to just leave out the coconut.
Does he not like any coconut flavor, or just dessicated coconut? Is it the texture or the flavor?
You could used coconut flavoring if that's what you're looking for, or add some chopped nuts if it's texture you want. But it shouldn't hurt the chemistry to just leave out the coconut.
Last edited:
CharlieD
Chef Extraordinaire
I hate that stuff too. Is it for covering, for sprinkles or is it part of the batter?
Similar threads
