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Coconut oil, coconut extract and coconut milk

I am working on a coconut pound cake recipe for my bakery. I am using sweetened coconut in my cake and a coconut simple syrup glaze on top. However, my taste testers want more coconut flavor in the cake. Can someone tell me the differences among coconut oil, coconut extract and coconut milk? Any suggestions on which I should use to make my coconut pound cake have more coconut flavor?

Thanks,

Dorothy Rackley
The Stonehouse Bakery

Tags: coconut extract, coconut milk, coconut oil

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natural baker

coconut oil is like shortening but not as plasticy because it is a naturally saturated fat (brittle when cold, liquid when warm). Virgin coconut oil is flavorful, refined has almost no flavor. It can be creamed together with butter in a recipe, but may not be worth the expense. Coconut milk is pureed coconut, it has a fat content similar to cream (shake can before opening). It has a mild flavor probably lost in cake but it is a great addition to pastry cream. Coconut extract or oil based coconut flavor would be concentrated enough to add flavor to your cake.

pammyowl
  • Reply by pammyowl on August 29, 2011 at 6:19 pm
  • badge: Pro Baker Group Member

I make a coconut pound cake that gets rave reviews, and it sells quickly. I use sweetened coconut, coconut flavor, almond extract, and rum. The resulting cake is out of this world. I will post it if you'd like.

stephsugar
  • Reply by stephsugar on September 25, 2011 at 1:42 pm
  • badge: Pro Baker Group Member

cream of coconut and coconut extract are going to give you the most coconut flavor.

are you toasting the coconut?