Coconut Oil in Baking Questions

Sometimes Baking With Virgin Coconut Oil Can Be A Challenge

The biggest challenge comes when Virgin Coconut Oil becomes liquid, not solid

Here are some of the challenges I’ve heard people facing with baking using Coconut Oil.

  1. Measurements. Are they liquid cups or solid cups?
  2. How do you mix coconut oil in with dry ingredients and have an even consistency?
  3. Virgin Coconut Oil doesn’t make flaky pastry (we haven’t tried to work out a solution here.)
  4. Biscuits/cookies can end up flat when baked with Virgin Coconut Oil instead of butter.

Here are some simple tips to help with various types of baking with Virgin Coconut Oil

What we can tell you right up front is that Virgin Coconut Oil makes fantastic American Biscuits (white fluffy things) or English Scones (white fluffier things). It also works really well with home made bread. We use Virgin Coconut Oil, both fermented and unfermented Virgin Coconut Oil, for baking scones and bread.

For the bread we use both unbleached white wheat flour and home ground wheat flour, plus sometime we use home ground rye flour instead of wheat flour. Then for the English style scones we’ve used Virgin Coconut Oil, both fermented and unfermented, with both all white flour and some home ground flour as well. Virgin Coconut Oil works. You can make fluffy white scones if you want to.

If it doesn’t work, it’s the recipe, or the baker. (For whatever reason, not everyone can bake English style scones).

Some interesting insights

I came across this excerpt of an online newspaper article about recipes. It has some interesting insights about baking with Virgin Coconut Oil.

Jan Antman weighed in on the coconut oil topic, specifically, using coconut oil for biscuits and cornbread.

“I use coconut oil to bake with, in place of vegetable shortening. It makes terrific biscuits and cornbread. I just use the same amount for biscuits that the recipe calls for. I mix in whatever fat I’m using with my hands. I’ve never gotten the hang of pastry blenders. It does take a bit longer with the coconut oil to get the pieces small enough so that the flour/fat mixture looks like coarse meal. This makes a very tender biscuit.

“To make cornbread I have to revise my old-timey method of throwing the shortening in the pan and heating it while the oven warms up. Coconut oil will smoke and burn before shortening does. My new method is to spray the pan with a spray like Pam and heat the pan. Melt the desired amount of coconut oil in the microwave and add it to your cornbread batter, pour into the pan and bake as before. There is no issue with the higher heat once the oil is mixed with the batter. I have used coconut oil successfully in cookies, biscuits and cornbread. I have not tried it in pie crusts and cakes.”
Taken from http://www.timesfreepress.com/news/2013/apr/03/tomato-soup-salad-yes-complete-with-crackers/

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What About Baking With Coconut Flour?

Well, that is a whole other topic! We recommend the following book, Cooking With Coconut Flour, by Dr Bruce Fife.
For those in New Zealand, we have them for sale in our shop.

Cooking with Coconut Flour by Dr. Bruce Fife

2 thoughts on “Coconut Oil in Baking Questions

  1. I tried using induskera oil to make a chocolate cake and though it took longer to cook than the recipe said, it was really yum and I got a lit of compliments about it and the moist coconutty flavour

    1. We’re really excited to hear that! Well done. Keep up the good work. We’ve made scones with IndusKera. One batch was a slightly heavier than we expected, and so you need to take care there, but absolutely great taste, and VERY filling.

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