What is your best trick to keep a cake from falling?
I make a pretty mean coconut cake that everyone loves because it is so moist. The problem is that it almost always "falls" or "sinks" in the middle. It happens whether it is in an 9 x 13 pan or cupcakes...(although the center drop is easier to hide with icing in the cupcakes).
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Might it make a difference to use partly or all-purpose flour?