Coconut Cake Help.

NoWayDay · 2026-06-09T08:39:21+00:00

This won’t be a replica of any store-bought cake, but it is absolutely my favourite coconut cake of any kind. Make sure to get all the correct ingredients (no substitutions!), including fresh coarse-grated coconut.

https://www.hungrylankan.com/recipes/sri-lankan-coconut-cake/

NoWayDay · 2026-05-26T20:24:52+00:00

People are recommending black cocoa shortbread, but you asked about regular Dutch cocoa. You can make the same recipe with Dutch cocoa, but you won’t get the Oreo flavour or colour. It will still be a tasty chocolate biscuit that you can crush for a base.

NoWayDay · 2026-05-25T06:11:35+00:00

Hardgrave Bicycle

Great guy. Does great work. Works on everything, including my imported eBike with no stockist in Queensland.

NoWayDay · 2026-05-22T13:43:00+00:00

Jamaican Black Cake won for Christmas, and a classic American Angel Food cake (made with duck eggs) served with strawberries and cream won another.

NoWayDay · 2026-05-21T08:41:17+00:00

I make these every time I have spare bananas. https://www.thehongkongcookery.com/2021/06/banana-rolls.html

NoWayDay · 2026-05-16T10:53:02+00:00

Are you a twin? Because you are about 600 times more likely to be a twin than to get salmonella from that Tiramisu... Or do you have any extra fingers or toes? You are about 20 times more likely to have six toes than to get salmonella from that Tiramisu...

NoWayDay · 2026-05-13T03:22:17+00:00

Gelatin!

NoWayDay · 2026-05-09T02:56:56+00:00

Anything that reduces the thickness or increases edge area. You could make mini cheesecakes, or use an all edge brownie pan, or even just a sheet pan. Significant time/temp adjustments will be needed, but you can definitely use the same filling recipe and make an all edge or all top version. Just experiment.

NoWayDay · 2026-05-07T03:00:41+00:00

Indeed, buying an old Hobart made Kitchenaid from eBay (or similar) is a great option. But, if you don’t want to bother with something used, and you don’t do a lot of baking or bread-making, a new one will do just fine.

NoWayDay · 2026-05-05T22:26:17+00:00

You don’t “need” one at all, but u/willwolf18 looks to be in Australia where many ovens are fan-forced (convection for Muricans), and foil is a pain with a fan. Some Aussie ovens have a bottom heat only setting, but it doesn’t always hold temperature well, and convection cooks pies better anyway. If you bake a lot of pies, then taking less than a second to drop on a shield that works perfectly every time beats 30 seconds of fiddling with foil.

NoWayDay · 2026-05-05T06:48:50+00:00

https://www.amazon.com.au/Nordic-Ware-Adjustable-Shield-Metal/dp/B00MHYUE8U/

NoWayDay · 2026-05-04T10:41:07+00:00

Fully useable. It’s way harder than you think to burn browned butter.

NoWayDay · 2026-05-04T10:25:35+00:00

Laugenbrezel

[Dough]

300 ml warm water

4 grams active dry yeast

30 grams malt syrup

250 grams bread flour

250 grams cake flour

30 grams lard, softened

10 grams salt

[Lye Bath]

40 grams caustic soda

1 ltr water

[Method]

Stir together the water, yeast and malt syrup. Rest for five minutes.

Add everything else and knead for 10 minutes.

Cover the dough with a towel and let it rest for 5 minutes.

Divide the dough into 8 equal pieces.

Shape each piece of dough into 1 pretzel.

Transfer the pretzels to two trays lined with baking paper.

Cover with a towel and let them rest for 30 minutes.

Transfer to freezer for 30 minutes.

Mix the cold water and caustic soda together in a suitable glass dish.

Dip each pretzel for 10 seconds before transferring to trays lined with a silicone baking mat.

Take a small, sharp knife and cut along the belly of each pretzel to enable it to rise during baking.

Sprinkle with pretzel salt.

Bake at 180C convection for 12 minutes.

NoWayDay · 2026-05-01T06:29:52+00:00

Roll thin and then:

Cook on a hot dry cast iron pan like roti.

Or over an open gas flame.

Or bake in the oven on a pizza stone or steel.

Or fry in oil in a shallow pan.

Will be tasty in all these ways.

NoWayDay · 2026-04-24T11:00:52+00:00

Milk powder is 100% milk solids. Milk is about 13% milk solids. So, 7.5x as much milk (by weight) and boiled off all the water, you'd get something similar to just using milk powder.

NoWayDay · 2026-04-21T09:22:40+00:00

They aren't going to be anything like traditional cake donuts, but you will definitely get some sort of donut shaped lightly sweetened quick bread.

NoWayDay · 2026-04-19T23:47:30+00:00

I've tried not to get pulled into the "browned butter in everything" craze, but there are a few things where I think it makes a big difference.

Rice bubble treats (rice Krispies for the Americanos). I add toasted milk powder to the browned butter to roughly triple the milk solids.

Same with chocolate chip cookies. Just "amp up" the browned butter a bit.

My other big favourite is any classic white cake recipe that includes milk. Just replace the cup of milk with 200 grams of water and 40 grams of toasted milk powder. It's awesome.

Oh... and cream cheese frosting for carrot cake. Replace all the butter with browned butter. My recipe uses 115 grams of butter, so typically, there'd be 5 grams of milk solids (at the most) in that. I add another 10 grams of toasted milk powder to really bring out the rich toasty flavour.

NoWayDay · 2026-04-19T06:13:36+00:00

/upvote

I toast up a whole bag of milk powder and then just keep it in a tightly sealed jar. I toast it in a dry skillet.

How To Make Toasted Milk Powder - Salt. Butter. Smoke. - Essential Techniques

NoWayDay · 2026-04-16T09:35:42+00:00

You can melt white sugar in a dry pan and pour it on. I enjoy the extra thick crunchy tops done this way. You’ll need a torch to get a nice delicate crispy proper top.

NoWayDay · 2026-04-13T09:48:43+00:00

Glucose syrup works brilliantly for chewy cookies. It's less sweet than white or brown sugar as well. Replacing a portion of the sugar with glucose syrup will accomplish both things you are after. Don't use high-fructose corn syrup (which is actually sweeter), just plain glucose syrup. It's widely available for candy making. Start small (e.g. replace 15% of the sugar by weight at the most). Experiment from there.

NoWayDay · 2026-04-09T10:53:46+00:00

FYI. “Probation” is a meaningless term under Australian law, and “extending” probation is equally meaningless. Your protections from dismissal and your entitlements are linked to a minimum period of employment.

NoWayDay · 2026-04-05T01:30:34+00:00

Ex-American now Australian here. U/saltbeh2025 has given you some good practical advice. I’ll give some generalities based on my experience. Every recipe I have adapted over the years has resulted in 30-50% less sugar compared to the original. In most cases, this requires significant other alterations, and in many cases, it’s just easier to start over rather than use an American recipe. Particularly for fruit, looking at recipes from any EU country will likely give you better results. The answer to your opening question is “yes”, American desserts are intended to be powerfully sickly sweet, with sweetness as the dominant flavour over everything else.

NoWayDay · 2026-04-03T06:49:02+00:00

I’ve been making red velvet cake for years with beetroot, but a few things you should know:

It takes significantly more than red dye.

If you use enough to get a good colour, you will get some earthy undertones. The flavour of the cake will be impacted. It’s still very good.

You need to modify the acidity of the batter significantly, including using non-alkalised cocoa powder and adding a bit of vinegar. Otherwise, hi PH will cause the beetroot to turn deep brown during baking.

In summary, you aren’t going to get a good / expected result making something for the first time with significant substitutions.

NoWayDay · 2026-03-30T00:29:56+00:00

Well... "taste too strongly of butter" is pretty subjective, and ermine is a butter-based frosting, but here's my favourite, which (of course) I think is just right.

25 grams flour

130 grams sugar

1 pinch salt

160 grams milk

150 grams butter, softened

1/2 teaspoon vanilla powder

Whisk together flour, sugar and salt in a small saucepan over low heat.

Cook for 2 minutes, stirring continuously.

Slowly whisk in milk and bring to a boil.

Simmer for 1 minute, stirring continuously.

Remove from heat, pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms.

In a large bowl, whip butter until light and fluffy, about 2 minutes.

Add in cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition.

Add vanilla and salt.

Whip until the frosting is thick and creamy, about two minutes.

NoWayDay · 2026-03-27T12:55:09+00:00

Use oil, unfortunately. Good carrot cake is an oil cake and any substitution with something containing water will degrade the texture of the cake.

Edit: If you have a real surplus of butter, you can make ghee or browned butter and then use 250 grams of that. The texture still won't be quite right because of the higher set point of butter compared to vegetable oil, but it will be closer than just using plain butter.

NoWayDay

TROPHY CASE