I wont lie, I was a little dubious about cooking with Vita Coco coconut oil for the first time. The main reason for this is that it told me that not only could I eat it, I could use it in the bathroom as a make up remover! These are normally two totally different kinds of products for me. However, this highlights the versatility of the product and that it is 100% organic. It really is the first ingredient that I have tried in a long time that I am really excited about trying more. I have used it to cook meat and it is perfect for making a curry. The flavour of coconut is always there but not too over powering.
I decided to make a walnut cake using the coconut oil. instead of Trex. Coconut oil is a healthier type of fat (as opposed to butter) so I am all for making my treats a little bit better for me. I felt it worked really well and I really liked making the icing with it. Another bonus to this is that the icing stays white.
This recipe is for a 5 inch cake tin, so double if you have an 8 inch tin.
1 1/2 oz coconut oil
1oz caster sugar
1 3/4oz self raising flour
2 oz walnuts
1/4 tsp baking powder
For the icing
1 tbsp cocount oil
4 tbsp icing sugar
A splash of water
Pre heat the oven to 180C
Place the walnuts in a blender and grind to a fine powder.
Mix all the cake ingredients together and whisk to a light batter.
Divide the mixture between two 5 inch cake tins which have been lined with baking parchment and greased with coconut oil.
Bake for 20 minutes until a skewker comes out clean. Allow to cool.
Meanwhile mix the icing ingredients together. Spread inbetween the cakes and use to add some walnut halves on top for decoration.