Hello there I made this cake and it feel flat I’m thinking the 13oz of coconut cream was too much for the batter I’m not sure what went wrong but I can tell it was too much liquid in the recipe what brand of coconut cream are you using??? There are so many different ones
Hello Sacquoyia, I am glad to hear you tired the cake but not happy that it did not rise. First, I looked at the recipe to ensure that I had provided the correct ratios and they are correct. I would say look at 4 steps. 1. Use Coconut Cream -- not cream of coconut or coconut milk (either 360 organic from Whole Foods (13.5 fl oz) or Thai Kitchen (13.66 fl oz) from anywhere). Coconut cream is quite thick, unsweetened and looks very similar to sour cream when stirred. 2. Make sure to bake at correct temperature for time. 3. Use eggs whites only; not the whole egg and don't forget the whisking time. If using extra large egg whites or egg white liquid measure 130 grams. 4. Check baking powder and baking soda for activity. Add 1 T powder + 1 T hot water (it should fizz). 1/2 teaspoon baking soda with few drops white vinegar or lemon juice (it should fizz). I hope you give it another try. We've made many many of these using this recipe. In fact I am making one for Easter. Please let us know if this helped! Your Friends at The Creoljun Contessas
Masha Allah super video beautiful sharing
I love this
Hello there I made this cake and it feel flat I’m thinking the 13oz of coconut cream was too much for the batter I’m not sure what went wrong but I can tell it was too much liquid in the recipe what brand of coconut cream are you using??? There are so many different ones
Hello Sacquoyia,
I am glad to hear you tired the cake but not happy that it did not rise. First, I looked at the recipe to ensure that I had provided the correct ratios and they are correct. I would say look at 4 steps.
1. Use Coconut Cream -- not cream of coconut or coconut milk (either 360 organic from Whole Foods (13.5 fl oz) or Thai Kitchen (13.66 fl oz) from anywhere). Coconut cream is quite thick, unsweetened and looks very similar to sour cream when stirred.
2. Make sure to bake at correct temperature for time.
3. Use eggs whites only; not the whole egg and don't forget the whisking time. If using extra large egg whites or egg white liquid measure 130 grams.
4. Check baking powder and baking soda for activity. Add 1 T powder + 1 T hot water (it should fizz). 1/2 teaspoon baking soda with few drops white vinegar or lemon juice (it should fizz).
I hope you give it another try. We've made many many of these using this recipe. In fact I am making one for Easter. Please let us know if this helped!
Your Friends at
The Creoljun Contessas
Wow thank you so much
U lost me at shortening....