I baked this cake in early January during a snow storm. I didn't have the heavy cream called for in the recipe and didn't want to venture out to buy it. I substituted canned full fat coconut milk with very good results.
For me it was the first time making brown butter. I followed the recipe directions and it worked out fine.
This is a lovely, plain cake, very good toasted. I wonder if the cake would have been more flavorful if my vanilla bean had been bigger?
I like the sound of that coconut milk in there. The cake looks lovely.
ReplyDeleteOne of the reasons I love TWD so much is reading about all the different substitutions that bakers make and how they turn out. Coconut milk is a pretty brilliant idea!
ReplyDeleteSo glad to hear I'm not the only one browning butter for the first time.
ReplyDeleteCoconut milk sounds like a delicious substitute. I wish my cake had more vanilla flecks, too. I'll use an extra pod next time.
ReplyDeleteThe coconut milk substitution is a great idea. I wish I'd thought to try it toasted.....it sounds delicious that way.
ReplyDeleteI didn't have heavy cream either and just substituted ff milk and it turned out great!
ReplyDeleteNice to know that coconut milk works well with this recipe!
ReplyDeleteI'm sure the coconut milk imparted a wonderful flavor. I would not have went out into a snow storm either.
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