An amazing recipe using coconut oil
- Carbohydrate 6.91597334093997 g
- Cholesterol 1.02083333333333 mg
- Fat 0.260581666666667 g
- Fiber 0.230099993387858 g
- Protein 1.02383166666667 g
- Saturated Fat 0.166053333333333 g
- Serving Size 1 1 Serving (25g)
- Sodium 13.5183333333333 mg
- Sugar 6.68587334755211 g
- Trans Fat 0.0157885 g
- Calories 33 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Grease a 10-inch tube pan.
- Combine cake mix, instant pudding, sour cream, eggs, and coconut oil and beat together well.
- In a separate bowl, combine sugar, cinnamon, and nuts.
- Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top.
- Pour the rest of batter into pan and sprinkle with the rest of sugar mixture.
- Bake 1 hour.
- Let cool and remove from pan.
- Drizzle a yummy sugar drizzle on top to give it some extra yumminess.
- Just make a really thin frosting and drizzle away!
- Delicious!
Fat Emulsification and Moisture
Coconut oil behaves differently than butter due to its high concentration of saturated fatty acids, liquefying precisely at 76 degrees Fahrenheit. Beating melted coconut oil directly with eggs creates a stable emulsion where lipids coat protein strands, preventing gluten overdevelopment in the cake mix. Yogurt introduces lactic acid, which tenderizes the crumb by weakening tough flour proteins while reacting with leavening agents.
Thermal Conduction in Tube Pans
A 10-inch tube pan features a central hollow core that conducts heat inward, ensuring dense batter bakes evenly from the outside edges toward the center. Setting the oven to 350 degrees Fahrenheit balances exterior crust formation with internal rising. Monitoring for a clean wooden skewer inserted into the thickest part guarantees doneness without dropping the oven temperature prematurely.
Staling Kinetics and Freezing
Free water migration causes baked starches to recrystallize and stale within 48 hours at room temperature. Wrapping the completely cooled cake tightly in plastic wrap locks in moisture for up to four days of counter storage. Freezing works effectively for up to three months when wrapped in both plastic and aluminum foil to prevent freezer burn.
