LorAnn Coconut Baking Emulsion brings a lush, tropical coconut flavour to baked goods without the texture of desiccated coconut. Water-based and heat-stable, it disperses evenly through cake batters, creamy frostings, and macaron shells. Making it a go-to for any coconut-flavoured dessert. Key Details Size: 4oz (118ml) Format: Water-based emulsion Heat Stable: Yes. Flavour holds through baking Safe for Chocolate: Yes. Water-based formula won't seize chocolate Usage Rate: 1 teaspoon per cup of batter or icing Brand: LorAnn Oils Best For Cakes, sponges, and layer cakes Buttercream and cream cheese frosting Macarons and meringue-based desserts Coconut layer cakes and lamingtons Coconut buttercream and whipped cream frosting Tropical-flavoured macarons and cookies Frequently Asked Questions What is the difference between a baking emulsion and an extract? Baking emulsions are water-based, which means the flavour won't evaporate during baking the way alcohol does in an extract. They also won't seize melted chocolate. Making them safe to use in ganaches and chocolate batters. LorAnn Baking Emulsions are more concentrated than most extracts, so you typically get a stronger, more consistent result with less product. How much LorAnn Coconut Baking Emulsion should I use? Use 1 teaspoon per cup of batter or icing as a starting point. For a more pronounced coconut flavour, increase to 1.5 teaspoons. In ganache or white chocolate, begin with half a teaspoon and taste before adding more. Browse the full LorAnn Baking Emulsions range, or explore all LorAnn flavouring products available at Baking Pleasures. Planning to use this in buttercream? Our how much buttercream guide covers quantities for every cake size.
