Does anyone know the proper ratio for coconut milk in cakes?

[H.C. Heartland]

I'm starting to use coconut milk more than before and I would like to begin using it in my cake recipe's. Has anyone tried it yet? Is the ratio the same? The coconut tree is unique in that almost every part of it can be used for something. The milk is different from coconut water but both are very healthy. Coconut is high in vitamin C, E, and several B's. 100 ml is 154 calories, 1.4 g protein, 15g fat, and only 3.4 carbs! The fat in coconut milk turns into an acid that turns anti-viral, which is why many people in tropical countries drink it daily to ward off illness. There are literally thousands of recipe's using coconut milk in sauces and curries. But I am yet to find anything about substituting for regular milk in baking. If anyone has any suggestions, please post them here. We can begin experimenting!