I would like to bake an Italian Cream Cake. Most recipes call for sweetened flaked coconut and a few shredded coconut.
I readily have fresh grated coconut and dessicated coconut. Can either of these be used in place of sweetened flaked without significantly altering the cake texture / moisture?
Thanks in advance
Best Answer
Grated coconut will probably be your best bet. However you will need to add a tiny bit of sugar so the taste is not thrown out of proportion.