Coconut Oil in Baking

Coconut oil can be used in baking much like butter

If coconut oil can be used much like butter in baking, how is it made soft without melting?

Baking with coconut oil is simple, but there are few things you’ll want to know. The CoconutOilShop.co.nz gets questions about baking with oil instead of butter and other questions or comments on the website, every day of the week, and so we’re publishing the answer so that we can point a few people in the right direction. We’re very grateful to the people who pointed us toward coconut oil, before we can along to point you the reader and your friends too.

Here is the first baking with coconut oil question. “Can you please tell me – can I just substitute coconut oil for the same weight/measurement of butter in a recipe?”

You can substitute virgin coconut oil for butter.

The answer is generally yes. We do that with scones, and we substitute virgin coconut oil for olive oil in bread too.

Scones, for those who don’t know, are the light fluffy things that English and Commonwealth countries eat with tea or coffee. They are normally made with butter. A lot of people have failed to make scones. But we can make them with unbleached white wheat flour and coconut oil, substituting the same amounts as butter, for virgin coconut oil. We’ve managed to do this with both fermented coconut oil and unfermented coconut oil.

The next baking with coconut oil question. “Also, as coconut oil stays very firm in my climate (Invercargill), what’s the best method for softening (not melting) it for baking?”

Softening coconut oil quickly

A trick to soften coconut oil in a hurry for baking is to put the hard oil in a ziplock bag and beating it with a rolling pin. You could also try keeping some coconut oil in a hot water cupboard or in a living area where you have the fireplace going, but well away from direct heat.

Will the texture be different if we use virgin coconut oil instead of butter?

The density may change with virgin coconut oil

You can substitute the same weight/measurement of butter in a recipe, even scones. But the texture may be considerably denser if baking sponge cakes or muffins. You could also use half butter half coconut oil etc.

You could try keeping some coconut oil in a hot water cupboard or in a living area where you have the fireplace going, but well away from direct heat. Liquid coconut oil may be harder to use when making Scones or American Biscuits.

1 thought on “Coconut Oil in Baking

  1. […] If you are logged in, you’ll find a handy link to the resources page, and the recipes archive (which is regrettably a little out of date). You may also find your way to the baking with Coconut Oil FAQ page. […]

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