I saw this recipe at A Southern Grace for carrot coconut cake. I love carrot cake and I love coconut cake and that picture looks great! I must make it, I thought. So on my next trip to the store I went armed with a list of ingredients, Cream of Coconut, not a problem it's right there in the liquor aisle. Coconut extract, that should be an easy find right? Wrong, there isn't even a place for it on the shelf. Seriously? Vanilla, almond even root beer extract but no coconut. That's okay I reasoned, I'm sure between the shredded coconut and the cream of coconut it will be good anyway.
I start to make the cake getting all my ingredients ready before hand. (something I don't usually do), the nuts are chopped and the carrots are shredded. Everything is going great. Except for peeling my thumb when I was peeling the carrots but if I took injuring myself in the kitchen as a sign, I would never cook again. Anyway, It's time to add the cream of coconut, I open the can to find a slightly brownish waxy looking layer when I dug a bit deeper a greasy looking syrup. Does anyone know what cream of coconut is supposed to look like? If that's what it normally looks like I think I'll be getting rid of any recipes with that in it. Anyway since everything else was mixed up and ready to go I just added extra oil and made it without the cream of coconut.
The flavor of the cake was lacking but the texture was okay. and since I couldn't make the frosting which is a shame because I think I wanted to try that more than the cake and I didn't have any cream cheese. I had to go next door and borrow a can of frosting. Maybe one day I'll try it again, but I would like to know if the cream of coconut was bad or if it was supposed to look that way.
I start to make the cake getting all my ingredients ready before hand. (something I don't usually do), the nuts are chopped and the carrots are shredded. Everything is going great. Except for peeling my thumb when I was peeling the carrots but if I took injuring myself in the kitchen as a sign, I would never cook again. Anyway, It's time to add the cream of coconut, I open the can to find a slightly brownish waxy looking layer when I dug a bit deeper a greasy looking syrup. Does anyone know what cream of coconut is supposed to look like? If that's what it normally looks like I think I'll be getting rid of any recipes with that in it. Anyway since everything else was mixed up and ready to go I just added extra oil and made it without the cream of coconut.
The flavor of the cake was lacking but the texture was okay. and since I couldn't make the frosting which is a shame because I think I wanted to try that more than the cake and I didn't have any cream cheese. I had to go next door and borrow a can of frosting. Maybe one day I'll try it again, but I would like to know if the cream of coconut was bad or if it was supposed to look that way.
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