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I would like to bake an Italian Cream Cake. Most recipes call for sweetened flaked coconut and a few shredded coconut.

I readily have fresh grated coconut and dessicated coconut. Can either of these be used in place of sweetened flaked without significantly altering the cake texture / moisture?

Thanks in advance

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Grated coconut will probably be your best bet. However you will need to add a tiny bit of sugar so the taste is not thrown out of proportion.

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