I'm planning to make Thomas Keller's coconut cake which asks for desiccated coconut.
When I did an online search for desiccated coconut, two options appeared. Bob's Red Mill Unsweetened Shredded Coconut and Bob's Red Mill Fine Macaroon Coconut. What the heck? I know that desiccated coconut is different from shredded coconut in terms of the moisture content, but when I looked at Bob's Red Mill Unsweetened Shredded Coconut in person at my local store it looked pretty desiccated to me with grit-sized shreds.
My question is which should I use or can I use for this recipe? Also, where can I readily find desiccated coconut that is labeled as such if neither Bob's Red Mill suffice? Thanks.