It’s about volume - the recipe works with both. One will be slightly more dense but not different enough to make a difference to the average person I think. Bob’s Red Mill is my preferred, but isn’t available everywhere so it felt important to make the distinction. I would say my track record with recipes is pretty good, but up to you!
It’s about volume - the recipe works with both. One will be slightly more dense but not different enough to make a difference to the average person I think. Bob’s Red Mill is my preferred, but isn’t available everywhere so it felt important to make the distinction. I would say my track record with recipes is pretty good, but up to you!
I used the Whole Foods brand of shredded coconut, and my cake ended up quite dense. As I was weighing, I realized that 225 g was A LOT of coconut and I started to second guess the ratio, so I stopped at about 200 g.
The crumb was moist, but dense. I thought it would end up more airy per the video.
It’s about volume - the recipe works with both. One will be slightly more dense but not different enough to make a difference to the average person I think. Bob’s Red Mill is my preferred, but isn’t available everywhere so it felt important to make the distinction. I would say my track record with recipes is pretty good, but up to you!
I used the Whole Foods brand of shredded coconut, and my cake ended up quite dense. As I was weighing, I realized that 225 g was A LOT of coconut and I started to second guess the ratio, so I stopped at about 200 g.
The crumb was moist, but dense. I thought it would end up more airy per the video.