Yeah, I'm a cake messer-with too. I substituted coconut cream for coconut milk in a cake, just added a little milk (ETA: cows milk, that is) until the texture of the batter seemed OK - it turned out fine (it was a sticky coconut, lime and pineapple cake, so not as temperamental as a sponge).
You'll be fine - if it's a SC recipe the cream would actually be better than the milk - a slightly more concentrated flavour and thicker texture for less liquid!
Last edited by suse; June 26th, 2008 at 04:29 PM.
: ETA
I substituted coconut cream for coconut milk in a cake, just added a little milk (ETA: cows milk, that is) until the texture of the batter seemed OK - it turned out fine (it was a sticky coconut, lime and pineapple cake, so not as temperamental as a sponge).
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