Coconut Oil

Discussion in 'Pastries & Baking' started by hokiegirl, Jul 24, 2013.

  1. hokiegirl

    hokiegirl

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    Has any one experimented substituting coconut oil for butter in cakes and pastry recipes? I would like to make the subsistution in my white cakes first to give it a try. Is there a subsistution ratio or is it switch one for the other in equal amounts? Are the any other ingredient changes i need to account? I wonder if it will change the exterior apperance (browning, ridging, smooth; dry surface, spotty; tacky surface, etc). And how it will effect the interior texture, if at all? Will the cake be moist, tender, airy, with a fine crumble or will it be dence or dry?
    If I hear positive results and suggests from my foodie friends and if my cakes bake beautifully then my plan is to move on to pastries. I have been in the mood for carrot cake, Madeleine's and Canneles de Bourdeaux. Quite a jump, huh?
     
  2. petemccracken

    petemccracken

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    Remember, butter is 15%-20% (depending on brand, generally 18%) water, so, 1 cup of butter (226.8g) is actually 34-45g of water and 182-193g of fat.

    Coconut oil has long been used in baking and pastries.
     
     
  3. kokopuffs

    kokopuffs

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    In what capacity????  ...same as lard?
     
  4. petemccracken

    petemccracken

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    As a major fat in baking, until saturated fats became suspect.
     
     
  5. chefedb

    chefedb

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    Inert problems in all "tropical" oils is the high % cholesterol (Jams the arteries)
     
  6. kokopuffs

    kokopuffs

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    And so what was the advantage in using tropical oils in baking?  They were cheap?
     
  7. petemccracken

    petemccracken

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    OK, here is an article to get you started: http://well.blogs.nytimes.com/2011/03/02/cooking-with-coconut-oil/?_r=0

    As I have worked as a consultant specializing in the use of coconut oil, I will refrain from commenting.

    There is a wealth of information on the internet, some good, some not so good, some really peculiar!

    If I am able to locate historical references, I'll post them.

    Be cautious when using the web as a reference, as with many non-main stream ideas, there are some who, shall we say, are a bit over zealous, both as advocates and opponents?
     
     
  8. hokiegirl

    hokiegirl

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    @Pete thank you for your first message regarding substitution. I am brand new to all of this so please forgive me for sounding so junior league but I'm here because I need help learning and I'm hoping to find good people here to give me a hand.
    I am interested in learning how to write your own recipes. Understanding what goes in and how it works. If I understood you correctly, you mentioned the % fat in butter. Is that the amount I would sub for the coconut oil and then add the remaining weight in water so not worry about the % water from the butter?
    Any links or info you can point me to in the direction of learning about these things I'd appreciate it! Thanks!
     
  9. petemccracken

    petemccracken

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    That is how I would do it.

    Say recipe calls for, um, 1 pound of butter (16 ounces = 454g) and the butter is, um say, 80% butterfat. 454g X 0.80 = 363.2g fat; 454 - 363.2 = 90.8g water

    Substitute 363g coconut oil and 91g water
     
     
  10. hokiegirl

    hokiegirl

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    thanks Pete! I'm super excited to get baking. I wish I had the day off tomorrow :rolleyes:
    You seem to have a wealth of knowledge in this area. Jealous!
     
  11. kokopuffs

    kokopuffs

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    that's what I was looking for, that measurement.