Coconut Oil Cake

Olive oil cake has been a well-loved American favorite since the 1920s. Because coconut oil is similar in structure to olive oil, only with that yummy fresh coconut flavor, we invented our coconut oil cake recipe with its equally delicious coconut topping!

Using coconut oil rather than solid fats like butter result in cake that is much more rich and flavorful than angel food or sheet cake. This is homemade goodness that you can’t typically find anywhere else.

Make sure your ingredients are at room temperature when you start preparing this recipe. If your milk or eggs are cold, they’ll cause the coconut oil to solidify, making it difficult to blend.

You want to know something else? The coconut oil in this recipe contains the ‘good fat,’ the kind that is actually beneficial to your heart, thyroid and metabolism. If you’re going to splurge, it might as well be with our coconut oil cake!

Coconut Oil Cake Recipe

Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

Rich in flavor with a smooth and tender texture, this coconut oil cake with coconut topping is fabulous!

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Ingredients

 

Yield: 12 servings

4.16 from 40 ratings

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cake

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 cup sweetened coconut flakes
• 2 large eggs, room temperature
• 3/4 cup extra-virgin coconut oil, room temperature
• 1 1/4 cups whole milk, room temperature
• 1 tsp pure vanilla extract
• 1 1/4 cups sugar

glaze

• 1 cup powdered sugar
• 2-3 Tbsp milk
• 1/4-1/2 cup sweetened coconut flakes

Instructions

 

• Preheat oven to 350 degrees then prepare a 9" cake pan. Do not use non-stick spray for this cake. Instead, trace a circle on a piece of parchment paper, cut the circle out and set aside. Rub a little softened butter inside the pan then place the parchment paper circle into the bottom of the pan. Rub once again with butter then dust with flour until completely covered.
• In a large bowl, whisk together flour, baking soda, baking powder, coconut flakes and salt until well blended then set aside. In a separate large bowl, mix together eggs, coconut oil, milk, vanilla and sugar with a wire whisk. Add dry ingredients to the wet ⅓ at a time, completely incorporating the dry ingredients before adding more. Don’t overmix! Your batter will be runny and you may feel like you’ve done something terribly wrong but this loose consistency is normal for an oil cake.
• Once mixed, pour the batter into the pan. Bake 40–50 minutes or until a toothpick inserted comes out with only a few crumbs attached or you touch the center of the cake and it bounces back. Allow it to cool on a wire rack 30 minutes then invert to remove the cake. Remove parchment paper from the bottom then carefully turn right side up to cool completely on a wire rack.
• Once the cake has cooled place it onto a cake plate. Stir together the powdered sugar and milk to form a glaze then spoon or drizzle it over the top of the cake. Sprinkle with ¼–½ cup coconut flakes, allow it to set then slice the cake and serve.

Notes

Good ol’ butter and flour—along with the extra insurance of a parchment round in the bottom—is a surefire way to make sure this cake comes out of the pan in one piece. It works much better than cooking spray!

Author: Cheryl Najafi

Course: Dessert

Calories: 400kcal, Carbohydrates: 52g, Protein: 4g, Fat: 20g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 39mg, Sodium: 422mg, Potassium: 123mg, Fiber: 2g, Sugar: 36g

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