no one at my house likes coconut flavoring. could i substitute regular or 2% milk for the coconut milk. or should i increase the buttermilk. the cake looks great without all the frosting and i would like to try it The coconut milk is what gives the texture of the cake so much of its moistness and richness; it has a fair amount of fat in it, so if you used 2% you'd be giving up some of those qualities. I would suggest either using half and half for the coconut milk, or using an equal amount of yogurt if you didn't want so much fat. I should also tell you that we've made white cakes with the just coconut milk powder and no coconut flavoring (just vanilla), and even coconut haters couldn't tell. Susan

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