By pandammonium


The photo shows a coconut cake made with coconut oil instead of fake butter and coconut flour instead of wheat flour. I’d have used coconut sugar instead of beet sugar, but we don’t seem to have any left.

I should’ve put extra liquid in it: I know from previous baking attempts with coconut flour that absorbs a lot of liquid.

I should’ve put more baking powder in it: I know this from the last cake I made with self-raising flour.

The kitchen stinks of coconut now.

I’m going to make buttercream with the little bit of coconut oil that’s left. I’d have bought more this week, but I thought we had more.

I’m going to make some sort of icing with some sort of combination of fresh mango, pineapple and coconut.

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