Good Morning Early Birds!
I have had a lot of issues with yellow & White cake, and seeing as how I haven't perfected it, I plan to doctor a mix for a cake order I just received... the last thing I need is a $300 order coming out like cornbread again!
I bought the yellow cake mix that the grocery store had the most of, which was Duncan Hines.
When I make it from scratch, I use a classic yellow batter and sub 1/3 of the buttermilk with coconut milk and split the vanilla extract with coconut emulsion and fold in grated coconut at the very end. (this always has AMAZING flavor, but the texture isn't consistent... sometimes it's fabulous, and sometimes it has that cornbread-y thing going on, as I posted in a previous thread)
How would you guys make this mix into a coconut cake? I am a little unsure of the fat ratios in coconut milk / cream so don't know if I should sub the milk AND oil, or just the milk...
Help please! You guys never let me down!