Question about the Almond-Coconut Cake with Pistachios
This recipe calls for unsweetened shredded coconut. I have the dried unsweetened shredded coconut that I use for Indian curries. Can this be used as a substitute in this cake? If so, do I need to rehydrate it and what would be the equivalent amount?
Thanks in advance for clarifying this.
Comments
Hi Jennifer - It’s hard to know whether the product you have will work without knowing exactly what it is. Unsweetened shredded coconut is slightly drier than sweetened coconut, but isn’t as dry as what’s referred to as desiccated coconut, which has a more finely grated texture than shredded. If your coconut is only slightly drier than the sweetened kind, that should work in this recipe. If it’s completely dried and/or more grated and “snow-like,” then that style will not work here without adjusting for the difference in moisture level, which would require more significant testing to determine. Best, The Milk Street Team