I posted the following in the thread on coconut cakes but got no reply "As I live in the tropics, I have easy access to fresh coconut. However, most recipes for cakes tend to use dessicated coconut. I'd rather like the richness and taste of freshly grated ones. Is there any way I can readily convert recipes calling for dessicated coconut to using freshly grated ones? Or can I just pop freshly grated coconut into an oven an toast it to remove moisture?" Can some of the experts or kind souls help me out on this? It really is much more difficult to find dessicated coconut than it is fresh for me. As a result, I've not tried much Western cakes using coconuts. Although, many of the local desserts I make, I make with fresh coconuts. Thanks for any help.