I have several smaller packets of dessicated coconut that are quite aromatic but feel too dry to me. I have added some to a porridge and to a batter, and they seemed to retain a slightly rubbery texture. I plan on making a cake for somebody's birthday next week and wanted to use some of that coconut around the cake's perimeter. Does anyone have an idea on what would be the best way to partially reverse the percentage of dessication while maintaining it's ability to be freely sprinkled? Thank you.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)