With its high fat content and creamy body, coconut milk adds robust flavor and a moist, tender texture to baked goods. This dairy-free milk alternative is made by soaking grated coconut flesh in hot water before squeezing the liquid through cheesecloth. It also add a significant amount of fat to the batter, which increases the richness while preventing it from drying out during the baking process.
Baking With Coconut Milk
Switch the liquid in your cake recipe (excluding butter, oil and eggs) for coconut milk. Cup for cup, coconut milk is a direct substitute for dairy milk in a cake recipe. For example, if your from-scratch cake recipe calls for 1 cup of milk, simply swap it for 1 cup of coconut milk. You can also use coconut milk in place of the milk or water called for to make a boxed cake. Although you can trim fat and calories in the recipe by opting for lite coconut milk, it may not add as much richness and moisture as the full-fat version. If you want to increase the coconut flavor of the cake, you can also use coconut extract to replace vanilla extract in the recipe.
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