Calling all cake baking experts. Can I use Bart Coconut cream to make a coconut sponge cake?
I’ve always used dessicated coconut in my cakes and Dunns coconut cream in curries. Don’t think it would work in a sponge though – might be too thick and wet. If you could find a peanut-butter recipe, maybe for cookies it might work there. They’re about the same texture aren’t they? Or maybe you could make a plain sponge and cream the coconut cream and use it as a filling between the layers. Let’s know how you get on.
