Why does cake batter become runny when using coconut milk instead of regular milk?

 Baking is a science, and even a small change in ingredients can alter the texture of your batter. When substituting coconut milk for regular milk in your cake batter, you might notice it becoming runny. This happens due to the difference in fat and water content between the two types of milk.

Regular milk contains a balanced ratio of fat, protein, and water, which helps create a stable emulsion in cake batter. Coconut milk, on the other hand, has a higher water content and lacks the proteins present in dairy milk. This leads to a thinner batter because there’s less structure to hold everything together. Additionally, coconut milk contains natural oils that don’t bind with flour the same way dairy fats do, affecting the overall consistency.

If you’re making a Fresh Cream Cake and prefer using coconut milk for its subtle tropical flavor, consider adjusting the other ingredients. Reducing the amount of liquid in the recipe or adding an extra binding agent like an egg or a little more flour can help balance the texture. Chilling coconut milk before using it can also 


improve consistency, as the fats solidify and make it behave more like dairy milk.

Ultimately, understanding these small differences ensures that your cakes turn out light, fluffy, and delicious—just as they should be. Whether you stick to tradition or experiment with alternatives, every cake has a story to tell!

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