I'm using this recipe for coconut bread: Whisk together 2 eggs, 150ml coconut milk, and 150ml milk. Sift together 2 1/2 cups plain flour, 2 tsp baking powder, 2 tsp cinnamon, 1 cup castor sugar, and 1 cup flaked coconut. Add wet to dry and stir in 75 grams melted butter. Bake in a bread loaf pan for 1 hour at 190 C.
It calls for castor sugar, but all I have is granulated sugar and confectioner's sugar. I was thinking about using a half cup of confectioner's sugar and a half cup of granulated sugar, but I'm not sure how that could affect the recipe. Can I use granulated sugar or confectioner's sugar instead of castor sugar, or some combination of the two?
One organization's quest to feed those in need
How Local Food Trucks are Helping with California Fire Relief
A Classic One-Pot French Dish Gets a Spanish Zing
Freezer-Friendly Thanksgiving Dishes
Why We Should Be Cooking Like Our Grandmas
All Hail Halloumi: The Salty Cheese You Should Be Eating More Of
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)