Hello Food52 friends! I am making a coconut and lavender cake for my birthday. I am using Ina Garten's recipe for the coconut cake (I will infuse the sugar with lavender, plus add more lavender to the frosting, and I will not add the almond extract). Ina's recipe for the cake calls for 1 cup milk. Do you think I can replace the milk with 1 cup coconut milk for a more rich and coconut-y cake, or is this ill-advised? Thanks, as always, for your help!
Join the party—there'll be cake.
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