I'm a little embarrassed to ask such a basic question...
I am going to bake a Carrot Cake for my Dad's birthday (Silver Palate cookbook). Never made one before. It calls for 1.5 cups of shredded coconut.
What type of coconut is usually used for this type of baking? At Trader Joe's they only had shredded sweetened coconut in a bag, or roasted grated coconut in a bag. At Whole Foods they had what looked like chunks of fresh coconut in the fruit and vegetable section. Online I've seen people describe baking it before shredding.
What do you recommend?
This is my first carrot cake, and he loves carrot cake (and coconut!), so I want to get it right.
I made a carrot cake using the UCLA Medical School recipe. I used the basic sweetened, flake type coconut. I think it was Bakers' in the blue package. It was delicious!
usually I use sweetened. I love it but if you don't want to use it do you have a WinCo or Sprouts or any market that has bulk sections, I'd guess they'd all accommodate your needs.
at my WinCo they have unsweetened by the scoop.
hope your cake turns out superb!
Kate I found the recipe from UCLA--looks great
violin-when I get home I' gonna look up that recipe in my Silver Palate. I'm curious if it had the ••secret••ingredients.
i prefer unsweetened... at WF, if they don't have the bulk bins, try going to the baking aisle where the gluten free flours and alternative ingredients are. i guess they now make a reduced fat unsweetened coconut as well. i've used both the regular and reduced fat to good results.
Just keep in mind there is a big difference between sweetened and unsweetened coconut. Unsweetened has all the moisture taken out. Quite a tough chew to it.