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Old 03-23-2009, 04:20 AM   #256
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^OOOohhhhh thanks. I used hot cocoa mix instead of the cocoa and it was alright. Chocolately good!
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Old 03-23-2009, 03:35 PM   #257
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But it is plain or self raising flouuuuuurrr???
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Old 03-23-2009, 05:58 PM   #258
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Plain.

Usually a recipe states self-rising if that's what's required. If it doesn't specify, you can assume all-purpose.
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Old 03-23-2009, 06:46 PM   #259
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Bum. So I gotta go buy plain now?


At least its cheaper than SR Flour.
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Old 03-23-2009, 07:37 PM   #260
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I wouldn't even know what to do with SR flour, what do you use it in?
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Old 03-23-2009, 09:05 PM   #261
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Cake. Tough Ive seen near identical recipe for cake with plain flour.


You still need baking powder for SL Flour usually so I dont get whats so "self raising" about it. Unless its got yeast in or something.
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Old 03-25-2009, 05:21 AM   #262
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all this talk of food making me hungry for like some pancakes and syrup, or muffin and hot choccie, ahh!


but I hate how food always tastes SO much better when someone else made it.

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Old 03-26-2009, 03:44 PM   #263
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So I bought creamed coconut to put in a cake, but it isnt so much creamed as it is...just a solid block of coconut. What do I do to soften it up?
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Old 03-26-2009, 08:48 PM   #264
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Can you grate it?
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Old 03-27-2009, 02:31 AM   #265
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Quote:
Originally Posted by MooMoo! View Post
So I bought creamed coconut to put in a cake, but it isnt so much creamed as it is...just a solid block of coconut. What do I do to soften it up?
I'd say either coconut milk or a simple syrup (equal parts of water and sugar, boiled until the sugar is dissolved). I can ask one of my chefs at work tomorrow if they've ever used this. I've never heard of it. Anything I've used with coconut has never been a solid block.
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Old 03-27-2009, 05:33 PM   #266
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Right, I figured out if you leave it in hot water it softens up. Added it to cake mix, for some reason cake mix started going thick. () It didnt have anything bar coconut in, so I cant figure out why this happened.

cake turned out pretty crumbly and tasted odd. Disapointment. I am cry.



Is there any non-cake-wrecking coconut flavouring you can use for cakes?
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Old 03-28-2009, 12:22 AM   #267
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Did your recipe specifically call for "creamed coconut," MooMoo? And did it direct you to reconstitute it in water first? (assuming you were using a recipe) I ask because I use creamed coconut in curries pretty often when I can't get decent fresh coconuts--you use it in small amounts to thicken the curry--but I've never personally heard of using it in baking. It's basically just coconut cream (aka thick coconut milk, from the first pressing) with the water taken out, so that it's in block form; then you soak it in a specific proportion of hot water to yield reconstituted coconut cream. I'm sure you could use it successfully in baking--like maybe as a partial substitute for butter?, in a cake where a coconutty flavor is desirable--but you'd want to be sure the proportions were correct.

Coconut cakes often use grated coconut and coconut milk in the batter, or you could just make a basic layer cake and sprinkle grated coconut over the frosting and maybe a little coconut milk over the layers. Or you could try adding a couple teaspoons of coconut extract to the cake and/or frosting, in tandem with some grated coconut.
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Old 03-28-2009, 06:26 PM   #268
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Ive made cake before with dessicated coconut no problem, but it doesnt really give any flavour.


The recipe didnt ask for creamed coconut no, I just thought Id give it a go. I just wasnt expecting it to thicken the way it did. Wont be using it again.


I need to work on my icings and fillings, Im sure I can coconutise those ok. I only really know how to make buttercream filling or water+icing sugar (which I never use) though. :/ I need more ideas. If I could learn to do something with fresh cream it'd be useful, since thats nearly always in the fridge.
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Old 03-29-2009, 12:04 AM   #269
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^ Would any of your local libraries have a copy of Alice Medrich's Pure Dessert? It has a recipe for 'Coconut Palm Cream Cake' featuring a filling of heavy cream whipped with sugar and shredded coconut. I haven't tried this particular recipe (though every other recipe of hers I've tried worked out well) but it sounds really coconutty and interesting. It's a 2-layer cake with toasted shredded coconut and either palm or coconut sugar in the batter. The layers are brushed with a simple rum syrup and the coconut-cream filling spread between them, then you can either just sift powdered sugar over the top or else caramelize some more coconut or palm sugar over it, if you have a propane torch. If you're interested but can't find the recipe, I could type it up for you (in American measurements, sorry...). It sounds pretty straightforward; the only tricky part might be finding the palm or coconut sugar (I've never seen coconut sugar here, although palm sugar, which goes wonderfully with coconut, is usually easy to find at Asian markets).
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Old 03-29-2009, 02:49 AM   #270
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OMG that cake sounds heavenly. I love coconut. Almost had a slice of coconut cream pie after dinner out with a friend tonite but opted for a nice hot cappuchino instead since we were so cold.
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