Tag Archives: coconut oil

Coconut Oil Pie Dough

Joining the trend:  Baking with Coconut Oil

For years nutritionists have limited the use of the coconut because of the fat.  Now it is a considered a good fat and not the culprit any more. Although this information as been  available since 2004 or earlier, I am finally coming around to use the coconut oil in cooking.  So I started it with a Coconut Oil Pie Dough. My pie dough often leaves much to be desired, so why not kick up the challenge.

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie

Since my cookbooks are too old to discuss use of coconut oil, the internet provided a variety of recipes and information related to the benefits and use.  I looked on the internet for information for recipes, use and how to substitute shortening and vegetable oils. Coconut Oil Online was informative and helpful, even how to measure the oil and listing the healing benefits.

Here is a simple “how-to”

Pure Coconut OIl

Pure Coconut OIl

coconut oil in flour_499

I first measured and chilled the coconut oil  in the refrigerator as it is liquid at 76 degrees.  Too long in the refrigerator, it would become hard solid and brittle.  This was cooled about 30 minutes, enough to cut into cubes.

I measured the flour into the food processor, then added the cold coconut oil and the cold butter.

Cold butter added to the flour and coconut oil.

Cold butter added to the flour and coconut oil.                                                                                                                                            

Putting coconut oil pastry in pie plate.

Putting coconut oil pastry in pie plate.

The rolling out of the dough was a bit tricky.  Rolling it on floured wax paper was best, though it did get sticky as it warmed. The wax paper also made it easier to handle placing on the pie plate and adding the top crust.

Making of a peach pie….

Fresh peaches were in season at this time, I had 4 medium size peaches, or about 3 cups more or less, added 2 tablespoons of minute tapioca, 3/4 cup sugar and 1/4 teaspoon nutmeg. Sliced one tablespoon butter on the top before covering with the top crust.  Baked at 400 F, 45-50 minutes.

Fresh Peaches for pie

Making a peach pie.                                                                                                    

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie                                                  

Coconut Oil Pie Dough

Julia Ann
A How-To to making Coconut Oil Pie Dough for a fresh peach pie.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • Pie Dough
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup cold pure coconut oil
  • 1/2 cup cold unsalted butter
  • 1/4 cup very cold water as needed
  • Peach Pie
  • 3 cups fresh peaches in 1/2 inch size.
  • 3/4 cup sugar
  • 2 tablespoons instant tapioca
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter

Instructions
 

  • Use a food processor.
  • Put the flour in the processor bowl.
  • Add cubes of cold coconut oil and cold cubes of butter.
  • Pulse off and on until dough is the size of peas.
  • Put dough into a large bowl, add water a tablespoon at a time,
  • While mixing dough until it can be gathered into a ball.
  • Divide the dough in 2 pieces, flatten and wrap each in wax paper or plastic wrap.
  • Refrigerate for 30 minutes.
  • Roll out the dough on wax paper, lightly floured two inches larger than the 9 inch pie plate.
  • Fit dough into the pie plate.
  • Fill with the fresh peach mixture.
  • Dot with butter.
  • Roll out the second round of dough and place on top of the peaches.
  • Trim edge off of excess pie dough, fold under to have 1 inch edge to crimp.
  • Cut steam vents in the top crust. Bake.
  • Cool before serving

Notes

Fruit pies often bubble out when baking. Put aluminum foil under the oven rack to catch any drippings. ...............................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery®,cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.
Tried this recipe?Let us know how it was!

 

The fresh peach pie with Coconut Oil Pie Dough.

Yes, this was an OOPS!

First servings of the peach pie with Coconut Oil PIe Dough

First servings of the peach pie with Coconut Oil Pie Dough

The rest of the pie was refrigerated. 

Peach pie with flaky Coconut Oil Pie Dough

Peach pie with flaky Coconut Oil Pie Dough                                                                         

It did become solid and nice slices were cut.  The servings were put in the microwave about 15 seconds to warm.

Over all tasty, not considered food porn.  Oh, well. There are successes and failures.

Hope you give the recipe a try and  best wishes.

 

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® 
bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Coconut Layer Cake with Fluffy Coconut Icing

 

Coconut Layer Cake with Fluffy Coconut Icing under goes some changes.

Coconut Cake made with Coconut Oil

Coconut Cake made with Coconut Oil

Sometimes I do not want to create, adapt or be inspired for recipes.  This was one of those times when I reviewed some of my own desserts.  So Coconut Layer Cake with Fluffy Coconut Icing was the treat of the week.  I am now  using more Coconut Oil  and less butter and  shortening.  Olive oil is still my ‘go-to’ oil for much of my cooking and baking.

Coconut Oil 360

I did adapt my own recipe, I did not have coconut extract, so I added 1/2 cup of shredded coconut.  The other change I made was in the jam  between layers.  In the original recipe that follows below, I used apricot preserves.  Since I did not have the preserves, I used strawberry jam between the layers.    The jam shows up in the serving of cake.

Strawberry Jam Between layers of Coconut Cake

Strawberry Jam between layers of Coconut Cake

The “Original” Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

This is a yummy cake for the coconut lovers out there.   Instead of vanilla extract, I have used coconut extract to get more of the coconut taste.  Another idea, which I have not tried, would be to use coconut milk instead of regular milk.  The recipe makes a small cake, best to  bake in the older 8″x 1″ cake pans.

My aunt loved to cook and bake saving recipes from booklets put out by companies.  Two booklets I have are of about the same vintage, 1922: The New Royal Cook Book by Royal Baking Powder Co. and “The Rumford Way of Cookery and Household Economy”.

Serve a luncheon of Ham Salad Spread and Vegetable Fusilli Salad and a sweet dessert of Coconut Layer Cake with Fluffy Coconut Icing.

 

A serving of Coconut Cake _580

Coconut Layer Cake with Fluffy Coconut Icing

Julia Ann
A light and moist yellow coconut layer cake with a hint of apricot preserves under the fluffy white boiled icing and toasted coconut.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • 2 cups flour
  • 1/8 teaspoon sea Salt
  • 3 teaspoon baking powder
  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 1/2 teaspoon coconut extract
  • 2 eggs
  • 1 cup milk
  • 1 jar apricot preserves
  • COCONUT FILLING and ICING
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 2 egg whites at room temperature
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon cream of tartar
  • 1 cup sweet shredded coconut
  • 1/4 cup toasted coconut

Instructions
 

  • Preheat oven 350 F.
  • Grease and line 2 9-inch cake pans with parchment paper; grease the parchment paper.
  • Measure the flour, salt and baking powder together in a small bowl; whisk to blend.
  • In a large mixing bowl, cream the butter and sugar until fluffy.
  • Add the coconut extract and beaten eggs; beat just to blend.
  • Add the dry ingredients alternating with the milk.
  • Mix well after each addition and until smooth.
  • Pour the batter into prepared cake pans.
  • Bake 12 to 15 minutes.
  • Insert toothpick in the middle of the cake, when done, the toothpick will come out clean.
  • (This is a small batter.)
  • Cool on a rack for 5 minutes before turning out of the pans.
  • _______________________________________________________________
  • COCONUT FILLING AND ICING
  • Put sugar and water in heavy saucepan; cook until it is 238 F or soft ball stage.
  • Meanwhile beat the egg whites and cream of tartar in a large bowl until stiff.
  • When the sugar syrup has reached the correct temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
  • Beat the stiff egg whites at high speed while pouring in a stream of sugar syrup.
  • Add the vanilla.
  • Continue beating until icing has cooked, about 5 minutes.
  • Spread the apricot preserves between the 2 layers before adding icing.
  • Put icing between layers, sides and top.
  • While icing is soft sprinkle with grated coconut and toasted coconut.

Notes

This was adapted from The New Royal Cook Book, Royal Baking Powder Co., New York, U.S.A., 1922, p 15...................... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!
Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.