Sounds and looks delicious! I love coconut cake
Daniel and I have been having a conversation about high altitude baking. He noticed his all in one Victoria sponge baked up without a problem. And I had read a two sentence comment on a recipe some months ago that said when the baker used reverse creaming she never had a problem baking at high altitude. So now I’m wondering if the solution to high-altitude cake is more simple— getting rid of the mechanical leavening. So I am revising a reverse creaming recipe I have and Daniel is going to test it to see if works at high altitude with no other adjustments. My original recipes for a white cake with cake flour. But he doesn’t have access to cake flour so I’m changing it to unbleached all purpose flour.
And to make it a worth eating I’m making it into a coconut cake
Because I couldn’t figure out how to post a picture on the private conversation I had to start a thread here. Lol. I can bake but I can’t do technically complex stuff. Lol.
That cake in the photo actually turned out good. But the shredded coconut in it wasn’t a big hit. It apparently made the cake a bit too chewy So I’m actually baking the fourth test cake now.
I’m a baker driven!
