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.
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