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Do yoy think they mean evaporated, sweet cond, or ?

rob333 (zone 7b)

11 years ago

Attached is a link to a recipe card for pineapple cake with pecan coconut icing. The icing calls for 1/2 cup canned milk. Any guesses which kind of milk?

Here is a link that might be useful: recipe card

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Comments (8)

grainlady_ks
11 years ago
This sounds like a recipe my mother made that was one of my dad's favorites. It's canned evaporated milk. Recipes for Coconut Pecan Frosting/Filling also include half and half instead of evaporated milk, but both will work. And I've even substituted double-strength powdered milk in a similar recipe.

-Grainlady
rob333 (zone 7b)
Original Author
11 years ago
Both made sense, so I couldn't decide!

You've had this? Is it good? Sounds like it might be.
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ediej1209 AL Zn 7
11 years ago
Oh, wow, that sure does sound good. Do you think it would change the texture of the cake to use butter instead of margarine (oleo - haven't heard that term in a while!)
Edie
ruthanna_gw
11 years ago
i would definitely use canned evaporated milk in that recipe. And I would follow the common method for cakes of that era. Mix the flour, baking soda and salt together in a bowl and set aside. Cream the margarine and sugar together until fluffy; then mix in the eggs, and then add the flour mixture. Lastly, stir in the remaining ingredients.
lpinkmountain
11 years ago
I love that Web site! I often mix margarine with butter. Best of both worlds. Nowdays I am using coconut oil based margarine. I'm interested in it because I need to use up a can of sweetened coconut milk, think that might work in the recipe. My dad likes pineapple cakes.
rob333 (zone 7b)
Original Author
11 years ago
I often use butter in place of oleo in recipes because I have it on hand rather than margarine. I often notice a difference in taste, but not texture. Hm. I probably ought to notice!

Glad to have another suggestion for evaporated milk. I feel confident now.

I was thinking that same thing lpink, wonder how it would work with coconut milk?
KatieC
11 years ago
That's pretty much the same icing I use for German chocolate cake, always with butter (and evap milk). I could bag the cake part and be perfectly happy.
annie1992
11 years ago
I agree, it's evaporated milk and like katiec, I use a very similar recipe to make icing for German Chocolate cake. And, also like Katiec, my girls could eat the icing with a spoon and forget about the cake altogether!

I almost never use margarine, I have only a few recipes that just aren't "right" without it. I invariably substitute butter, as I won't eat margarine and seldom have it in the house. Butter will make cookies a bit flatter and crisper sometimes, but the flavor is so worth it. I never hesitate to sub butter for margarine in cake or frosting recipes and the difference (to me) is negligible, so I'll stick with the butter.

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