Would it work to substitute creamed coconut for the coconut butter in Nigella's vegan chocolate cake recipe? I'm aware of the difference between coconut butter and coconut oil, but what is the difference between coconut butter and creamed coconut please? I'm struggling to find coconut butter and have tried making it but that has not worked out.
Nigella's Dark And Sumptuous Chocolate Cake has an icing that is made with coconut butter. Store-bought coconut butter is made from very finely ground dehydrated coconut flesh and is used as a spread or in some cooking. It can be possible to make coconut butter at home if you have a high powered food processor or blender. Creamed coconut is also made from ground dehydrated coconut flesh, and then compressed into a block. It is similar in form to coconut butter but is very dense and is most commonly mixed with water to make coconut milk or added to soups or stews. Creamed coconut and coconut butter are not always substitutable in the exact same quantities. Creamed coconut should also not be confused with coconut cream, which is a thicker, richer version of coconut milk (often the cream rises to the top of a can of coconut milk) and cream of coconut, which is a sweetened version of coconut cream.
If you can't find coconut butter for the icing on the Dark And Sumptuous Chocolate Cake then a vegan margarine can be used as an alternative, in the same quantity.