Coconut cake liquid replacement

Any advice on this one please? I want to make a coconut cake and the recipe calls for buttermilk and coconut essence. Coconut essence or flavouring of any kind is hard to find here and I was wondering if I could replace both with coconut milk? What do you think?

Thanks for any suggestions.

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Permalink Reply by art deco cakes by galidink on July 4, 2013 at 2:37pm

I am sure you can , to make butter milk add vinegar or lemon to whole milk

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Permalink Reply by June Kowalczyk on July 4, 2013 at 7:34pm

You can certainly add coconut milk Katy. But as you know a essence/flavoring/extract packs more punch in flavor. if you reduce the coconut milk, essentially making coconut condensed milk, it will be thick, creamy with a much stronger coconut flavor. Are you adding coconut flakes? And as far as buttermilk, Gail is bang on. Add 15-20 ml of either lemon juice or vinegar to 250 ml whole milk. Stir, and it will sour within a few minutes. That is, as my Mom would say, poor man's buttermilk.

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Permalink Reply by art deco cakes by galidink on July 4, 2013 at 7:50pm

THANK YOU JUNE , I DID KNOW THAT YOU ADD LEMON OR VINEGAR BUT HOW MUCH I WAS NOT SURE , !

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Permalink Reply by June Kowalczyk on July 4, 2013 at 8:08pm

That is etched in my brain Gail. My Mom "soured" her milk all the time for cakes, pancakes & biscuits. So I have done the same for years. :o)

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Permalink Reply by art deco cakes by galidink on July 4, 2013 at 8:43pm

my grandma also , but I never knew how much to add if it said cup of butter milk , how much in a cup of milk , ! my dad had his own dairy , so milk was a big thing in our house all the time he drank butter milk , we would not touch it , lol ,

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Permalink Reply by June Kowalczyk on July 4, 2013 at 9:24pm

My Dad worked at a dairy for 35 yrs. We always had cream for coffee & porridge, homo milk for tea & baking, whole milk for drinking, heavy cream for whipped cream. Butter of course for everyday.... toast, baking etc So milk & milk products were big in my family too. Small world!! :o)

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Permalink Reply by Katy Nott on July 5, 2013 at 7:11am

Thank you guys very much. I knew I could add lemon juice to milk to make buttermilk, but wasn't sure about using the coconut milk. I think I will add some lemon juice to the coconut milk to sour it a little for my carbon dioxide (I think lol!). I am also putting in dessication coconut. I know that doesn't have as much flavour, but hopefully it will be enough to give a coconut impression. Going to top it with lime butter icing. In fact, it's probably going to be cupcakes due to an overnight slight change of plan!

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Permalink Reply by Linda Wolff on July 5, 2013 at 9:14am

Katy, I just did an experimental coconut gluten free/sugar free cake. It called for coconut oil, coconut flavoring, and coconut milk (for the icing) and white beans and coconut flour for the flour substitute. It had a really good flavor to it. Didn't even have any real granulated sugar in it. Do you guys over in the UK drink Pina Coladas? Over in our alcohol section of the grocery store, there is something called Coco Real that you use for mixed drinks and I use this a lot for coconut baked goods.