Comments on: Coconut lovers, stand up and be counted! http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/ Hot Stuff from King Arthur's Hearth Thu, 04 Dec 2008 17:35:56 +0000 http://wordpress.org/?v=2.3.1 By: Kitty Howlett http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-6818 Kitty Howlett Tue, 02 Dec 2008 06:05:00 +0000 http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-6818 Okay, so, I'm from Canada & have never heard of coconut milk (or cream) POWDER before & have been unable to find any in my local shops. Is there any way to use canned coconut cream (or milk) instead & if so, what would you suggest in order to keep the liquid/consistency levels right?<b>I have seen coconut milk powder in the Thai section of coop food stores (green box) and oriental grocery stores. If you don’t have access to such a place, do this: Buy a can of unsweetened coconut milk (look for a dusty one that hasn’t moved for a while on the shelf, and don’t shake it too much on the way home). When you get there, open the can. It should have a chunk of waxy looking, very thick coconut milk (usually on top) that you can spoon off, with coconut water underneath. Use 1/2 to 2/3 cup of this instead of the coconut milk powder in the recipe, and decrease the milk to 1 cup from 1 1/2. That should do it. Have fun with it. Mary @ King Arthur Flour.</b> Okay, so, I’m from Canada & have never heard of coconut milk (or cream) POWDER before & have been unable to find any in my local shops. Is there any way to use canned coconut cream (or milk) instead & if so, what would you suggest in order to keep the liquid/consistency levels right?I have seen coconut milk powder in the Thai section of coop food stores (green box) and oriental grocery stores. If you don’t have access to such a place, do this:
Buy a can of unsweetened coconut milk (look for a dusty one that hasn’t moved for a while on the shelf, and don’t shake it too much on the way home). When you get there, open the can. It should have a chunk of waxy looking, very thick coconut milk (usually on top) that you can spoon off, with coconut water underneath. Use 1/2 to 2/3 cup of this instead of the coconut milk powder in the recipe, and decrease the milk to 1 cup from 1 1/2. That should do it. Have fun with it. Mary @ King Arthur Flour.

]]> By: Jennifer http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2995 Jennifer Tue, 19 Aug 2008 16:36:24 +0000 http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2995 Just thought I'd let you know that the coconut cake bake-off was held today. Grandma's recipe: 16 KAF's recipe: 5 I didn't ask them to write down why they chose one over the other, but people told me they liked both, but they had to choose. Just thought I’d let you know that the coconut cake bake-off was held today.

Grandma’s recipe: 16
KAF’s recipe: 5

I didn’t ask them to write down why they chose one over the other, but people told me they liked both, but they had to choose.

]]> By: Randi http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2715 Randi Thu, 31 Jul 2008 22:01:31 +0000 http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2715 is the coconut powder the same as coconut flour? My mom, sis and I all love that peppridge farm coconut cake. Its soooooo bad for you, filled with all kinds of unpronouncable things. This one looks so much better and tastier. <strong>Randi, I don't think so? Read up through these comments and you'll find a discussion of coconut powder and where tofind it or what to substitute. Good luck with your cake! - PJH</strong> is the coconut powder the same as coconut flour?

My mom, sis and I all love that peppridge farm coconut cake. Its soooooo bad for you, filled with all kinds of unpronouncable things. This one looks so much better and tastier.

Randi, I don’t think so? Read up through these comments and you’ll find a discussion of coconut powder and where tofind it or what to substitute. Good luck with your cake! - PJH

]]> By: Nicole Shugars http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2674 Nicole Shugars Tue, 29 Jul 2008 18:26:23 +0000 http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2674 Kind of off the subject but the picture of Baking Sheet that you reference early in the Blog shows a crunchy, tender Cinnamon Cake (on page two) -- I tried searching the recipes for "Cinnamon Cake" but nothing came up. Help? Also, will you post it somewhere when the coconut milk powder becomes available again? <strong><em>The Baking Sheet's </em>recipes aren't published online except for those on its <a href="http://www.kingarthurflour.com/bakingsheet/bakingsheet.htm" rel="nofollow">web page </a>, because it's a paid, subscription newsletter. I'll email you the recipe, and I hope you'll put<em>The Baking Sheet</em> on your gift wish list! We'll do our best to let you know when the coconut milk powder is back in the house. I feel your pain! Susan Reid</strong> Kind of off the subject but the picture of Baking Sheet that you reference early in the Blog shows a crunchy, tender Cinnamon Cake (on page two) — I tried searching the recipes for “Cinnamon Cake” but nothing came up. Help? Also, will you post it somewhere when the coconut milk powder becomes available again?

The Baking Sheet’s recipes aren’t published online except for those on its web page , because it’s a paid, subscription newsletter. I’ll email you the recipe, and I hope you’ll putThe Baking Sheet on your gift wish list! We’ll do our best to let you know when the coconut milk powder is back in the house. I feel your pain! Susan Reid

]]> By: steph (whisk/spoon) http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2638 steph (whisk/spoon) Fri, 25 Jul 2008 23:23:32 +0000 http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2638 what a great birthday cake! i think pepperidge farm cakes are probably a gulity pleasure for a lot of people (i had a weakness for their Boston Creme, which i never see anymore), but a homemade version is probably much tastier! what a great birthday cake! i think pepperidge farm cakes are probably a gulity pleasure for a lot of people (i had a weakness for their Boston Creme, which i never see anymore), but a homemade version is probably much tastier!

]]> By: Kat DeFonce http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2625 Kat DeFonce Fri, 25 Jul 2008 02:03:28 +0000 http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2625 PJ - A Belated Happy Birthday!!! Sue - This looks wonderful! Does KA carry yor metal 8" sq. pans? I really do prefer metal over crockery as I tend to break every one I handle! I could not find one on your website. <strong>Unfortunately, no, we don't carry metal 8" square pans. We've never had much luck selling basic metal pans - maybe they're too widely available elsewhere? We've tried a lot of different ones over the years. Currently we're carrying the Chicago Metallic round cake pans, jelly pan, and of course the half-sheet pans in aluminum- PJH</strong> PJ - A Belated Happy Birthday!!!

Sue - This looks wonderful! Does KA carry yor metal 8″ sq. pans? I really do prefer metal over crockery as I tend to break every one I handle! I could not find one on your website.

Unfortunately, no, we don’t carry metal 8″ square pans. We’ve never had much luck selling basic metal pans - maybe they’re too widely available elsewhere? We’ve tried a lot of different ones over the years. Currently we’re carrying the Chicago Metallic round cake pans, jelly pan, and of course the half-sheet pans in aluminum- PJH

]]> By: Jennifer http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2624 Jennifer Fri, 25 Jul 2008 00:51:53 +0000 http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2624 So, of course, this gets posted not only after I just placed a big ole order with King Arthur Flour, but at the same time a co-worker suggested we do a "King Arthur Flour Recipe" vs. "Grandma's Recipe" coconut cake bake off. And the only thing I needed were the coconut milk powder and the coconut flavor! I think I found the coconut milk powder in one of my local international grocery stores (I live in Northern Virginia where the Asian population is high and such things are not uncommon). I found a green box of Chao Thai brand coconut cream powder. Is that the green box referred to? I also got some Chaokoh Brand Coconut Milk Powder, which is sold in little 2 oz. silver and brown foil envelopes as well as little cans the size of tuna fish cans. Is there a difference between "coconut cream powder" and "coconut milk powder"? The ingredients, that I can read, are as such: coconut cream powder: fresh coconut cream (85.2%), glucose syrup (11.8%), sodium caseinate (2%), silicon dioxide (0.5%), dipotassium phosphate (0.5%) coconut milk powder: coconut milk (90%), dextrin (8%), sodium caseinate (2%) I'm not really sure what that means, other than 4.8% difference in coconut cream/milk. Also, I couldn't find coconut flavor locally (well, I did at Whole Foods but they were out) so if I use imitation coconut extract, I'm assuming I use the amount I would if I was just using vanilla extract and not what you guys sell as strong coconut flavor? Thanks for the recipe! We shall see who prevails...KAF or Grandma. ;) <strong>Dear Jennifer: I’ve used both of the coconut milk powders you describe; I’ve found the Chao Thai (yes, that’s the green box) to be slightly grainier in consistency than the Chaokoh brand (I first bought it by mistake; it was in a small tin that looked like curry paste). Either will work without making any adjustments or substitutions. Generally extracts are a little bit less potent than the Lorann flavorings we carry; I used about 4 or 5 drops of the flavoring, but for an extract I’d start with 1/4 to 1/2 teaspoon. True confession: I taste the batter, and adjust it if I think it needs a little “encouragement” in the coconut flavor department. Have fun with the taste-off! I’m looking forward to hearing the results. Susan</strong> So, of course, this gets posted not only after I just placed a big ole order with King Arthur Flour, but at the same time a co-worker suggested we do a “King Arthur Flour Recipe” vs. “Grandma’s Recipe” coconut cake bake off. And the only thing I needed were the coconut milk powder and the coconut flavor!

I think I found the coconut milk powder in one of my local international grocery stores (I live in Northern Virginia where the Asian population is high and such things are not uncommon). I found a green box of Chao Thai brand coconut cream powder. Is that the green box referred to? I also got some Chaokoh Brand Coconut Milk Powder, which is sold in little 2 oz. silver and brown foil envelopes as well as little cans the size of tuna fish cans. Is there a difference between “coconut cream powder” and “coconut milk powder”?

The ingredients, that I can read, are as such:
coconut cream powder: fresh coconut cream (85.2%), glucose syrup (11.8%), sodium caseinate (2%), silicon dioxide (0.5%), dipotassium phosphate (0.5%)

coconut milk powder: coconut milk (90%), dextrin (8%), sodium caseinate (2%)

I’m not really sure what that means, other than 4.8% difference in coconut cream/milk.

Also, I couldn’t find coconut flavor locally (well, I did at Whole Foods but they were out) so if I use imitation coconut extract, I’m assuming I use the amount I would if I was just using vanilla extract and not what you guys sell as strong coconut flavor?

Thanks for the recipe! We shall see who prevails…KAF or Grandma. ;)

Dear Jennifer: I’ve used both of the coconut milk powders you describe; I’ve found the Chao Thai (yes, that’s the green box) to be slightly grainier in consistency than the Chaokoh brand (I first bought it by mistake; it was in a small tin that looked like curry paste). Either will work without making any adjustments or substitutions.
Generally extracts are a little bit less potent than the Lorann flavorings we carry; I used about 4 or 5 drops of the flavoring, but for an extract I’d start with 1/4 to 1/2 teaspoon. True confession: I taste the batter, and adjust it if I think it needs a little “encouragement” in the coconut flavor department. Have fun with the taste-off! I’m looking forward to hearing the results. Susan

]]> By: Susan Reid http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2602 Susan Reid Wed, 23 Jul 2008 19:19:58 +0000 http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2602 Hi, Kathy, and all other coconut hounds. I was absolutely dismayed that the market for palm oil has taken off so much that our coconut milk powder supply is now suffering. I have seen coconut milk powder in the Thai section of coop food stores (green box) and oriental grocery stores. If you don't have access to such a place, do this: Buy a can of unsweetened coconut milk (look for a dusty one that hasn't moved for a while on the shelf, and don't shake it too much on the way home). When you get there, open the can. It should have a chunk of waxy looking, very thick coconut milk (usually on top) that you can spoon off, with coconut water underneath. Use 1/2 to 2/3 cup of this instead of the coconut milk powder in the recipe, and decrease the milk to 1 cup from 1 1/2. That should do it. Susan Hi, Kathy, and all other coconut hounds. I was absolutely dismayed that the market for palm oil has taken off so much that our coconut milk powder supply is now suffering. I have seen coconut milk powder in the Thai section of coop food stores (green box) and oriental grocery stores. If you don’t have access to such a place, do this:
Buy a can of unsweetened coconut milk (look for a dusty one that hasn’t moved for a while on the shelf, and don’t shake it too much on the way home). When you get there, open the can. It should have a chunk of waxy looking, very thick coconut milk (usually on top) that you can spoon off, with coconut water underneath. Use 1/2 to 2/3 cup of this instead of the coconut milk powder in the recipe, and decrease the milk to 1 cup from 1 1/2. That should do it. Susan

]]> By: Kathy Hunter http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2600 Kathy Hunter Wed, 23 Jul 2008 18:53:05 +0000 http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2600 I cannot find the powdered coconut milk in the King Arthur online store. Is there a secret code? <strong>Sorry, Kathy - it's on back order and they're having trouble getting any. Something about the coconut crop... I'll ask Susan about a possible substitution. - PJH</strong> I cannot find the powdered coconut milk in the King Arthur online store. Is there a secret code?

Sorry, Kathy - it’s on back order and they’re having trouble getting any. Something about the coconut crop… I’ll ask Susan about a possible substitution. - PJH

]]> By: Emilie http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2588 Emilie Tue, 22 Jul 2008 07:06:40 +0000 http://blog.kingarthurflour.com/2008/07/21/coconut-lovers-stand-up-and-be-counted/#comment-2588 I can't wait to try this! I've always made a coconut cake with frozen coconut and—I hate to say it—butter cake mix and cool whip— and sour cream, and sugar, etc. You put it in the fridge for 3 days and my family loves it. Of course I always think scratch is better, so I'm hoping I can convince them too with this recipe. One question, I really like those square layers rather than round. Are they 8" or 9" pans? Thanks. <strong>Emilie, those are 8" square pans, 2" deep. An 8" square is the equivalent of a 9" round, if you feel like making a square rather than round layer cake. - PJH</strong> I can’t wait to try this! I’ve always made a coconut cake with frozen coconut and—I hate to say it—butter cake mix and cool whip— and sour cream, and sugar, etc. You put it in the fridge for 3 days and my family loves it. Of course I always think scratch is better, so I’m hoping I can convince them too with this recipe. One question, I really like those square layers rather than round. Are they 8″ or 9″ pans? Thanks.

Emilie, those are 8″ square pans, 2″ deep. An 8″ square is the equivalent of a 9″ round, if you feel like making a square rather than round layer cake. - PJH

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