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Friday, October 14, 2011

A Review and a Recipe: Tropical Traditions Gold Label Virgin Coconut Oil and "Angela's Coconut Supreme Cake"

Recently, the Tropical Traditions food company sent me a sample of their Gold Label Virgin Coconut Oil to try out in my kitchen.
 
This coconut oil is USDA certified organic, has no hydrogenation or trans fats and has a long shelf life. It now has a place of honor in my kitchen cupboard. I used the coconut oil to create this coconut cake. I have been baking all kinds of coconut cakes for years and when I tasted this cake, I loved both the burst of coconut flavor and the moist texture of the cake.  
 
 
"Angela's Coconut Supreme Cake"
 
2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 1/2 cups sugar

1 stick butter, softened

1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil

4 large egg whites
 
Preheat oven to 350 degrees. Spray two 8-inch round cake pans with cooking spray. In mixing bowl, add flour and baking powder; set aside. In separate mixing bowl, beat softened butter with mixer until light and creamy. Gradually add the 1 1/2 cups sugar, a small amount at a time, scraping the sides of the bowl before each addition. Beat for about 1 minute after each addition. Add coconut extract to mixture. Add eggs, one at a time, beating well after each addition, scraping sides of the bowl frequently. Slowly add about one-third of the flour mixture to the creamed mixture. Beat on low speed until blended. Scrape the bowl and repeat with another one-third of the dry mixture. Scrape the bowl and repeat with remaining flour mixture. Spoon batter into baking pans, spreading evenly. Bake for 30-35 minutes, or until toothpick in center of cake comes out clean. Remove from oven. As cake cools, prepare frosting.
My frosting for this cake has my version of half and half: half a stick of butter and half cup of shortening.
 
"Angela's Coconut Supreme Frosting"

1/2 cup butter
 
1/2 cup shortening

4 cups powdered sugar

1 teaspoon Tropical Traditions Gold Label Virgin Coconut Oil
 
¼ cup shredded coconut

In mixing bowl, add first four ingredients. Beat with mixer 1 minute. Add coconut to mixture. Beat with mixer 5 minutes. Frost cooled cake. Use reserved ½ cup of coconut to coat top and sides of frosted cake. Enjoy!
 
If you would like to know more about Tropical Traditions products, you can go to their website here or their page on Facebook here.
 
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review in return for the free product.

1 comment:

  1. Yum - you've got me craving coconut cake now!

    ReplyDelete