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Alicia's Buttermilk Cake
(improved with Coconut Oil Supreme™)

This recipe originally called for vegetable oil. I have substituted coconut oil with good results. The only modification necessary is that the buttermilk and eggs need to be warmed to a temperature above 76°F, otherwise the coconut oil will solidify when it is mixed with the other ingredients. I normally put some warm water in the sink and then place the mixing bowl with sugar, eggs, buttermilk and vanilla in the sink until the mixture is warm enough to add the coconut oil.
  • 1 C sugar
  • 3 eggs
  • 1 C coconut oil, melted
  • 1 C buttermilk
  • 2 C flour
  • 1 t baking soda
  • 1 t vanilla extract
  • 4 t baking powder (this is not a mistake)

Directions: Mix sugar, eggs, oil, buttermilk and vanilla, beating well (see note above). Mix flour, soda and baking powder and then add to liquid mixture and mix well. Pour into 9x13 greased and floured pan. Bake at 350°F for 30 minutes. Make sauce while cake is baking. When cake comes out of oven, cut into squares immediately (do not cool) and spoon sauce over entire cake, letting it soak in.

Sauce: 1 C sugar, 1 stick butter, 1/2 C buttermilk, 1 t vanilla extract. Combine ingredients in a saucepan over low heat until sugar is dissolved and mixture forms a uniform sauce.

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