Baking advice: Can I substitue coconut milk for regular milk in cake recipes?
Maybe my question is too general, but--I want to lend a hint of coconut flavor to banana cake cupcakes. Can I achieve this by substituting coconut milk for the whole milk I would normally use?
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You could always go the tres leches sort-of route and soak the baked cake in coconut milk... Or maybe better yet, coconut rum? I've had limoncello-soaked rum cake and I can't imagine a cake soaked in a cocktail going wrong. Lol.