Wesson Oil Coconut Cake Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

WESSON OIL CHOCOLATE CAKE

Steps:

• Mix together all the dry ingredients. Add eggs, oil, buttermilk and vanilla. Mix well.
• Add boiling water and mix well.
• Pour into 2 9-inch cake pans well greased and floured.
• Bake 30-45 minutes at 350. DO NOT OVERBAKE.

BUTTERMILK-COCONUT CAKE

Steps:

• Grease and flour two 8-inch or 9-inch round baking pans.
• Preheat oven to 375°.
• In medium bowl, stir together flour, baking powder and baking soda.
• In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
• Add the sugar and vanilla; beat until fluffy.
• Add sugar and vanilla; beat until fluffy.
• Add the egg whites and beat until smooth (about 2 minutes).
• Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
• Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
• Cool on wire racks for 10 minutes.
• Remove from pans to cool completely on wire racks.
• For frosting: In small bowl, beat 1/2 cup butter until light.
• Gradually add powdered sugar, beating well.
• Beat in milk and vanilla.
• Gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) Spread frosting between layers and over top and sides.
• Sprinkle top and sides with coconut.
• Note: If you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
• Let stand for 5 minutes.

COCONUT-BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
• Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
• Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

WESSON OIL CAKE RECIPE

Steps:

• Stir ingredients together, then add egg, sugar and oil mixture Bake 350 30-45 minutes Start cooking about 15 minutes before cake is done, bring to boil, pour over cake when it comes out of oven. Top with pecans and coconut if desired.

NANNYS WESSON OIL CAKE

Steps:

• Mix all together saving the coffee and vanilla to add last. Batter is thin.
• Bake 350 for about 45 minutes. Use 2 rounds pans or 1 9 by 13.
• Cool and frost w/ cream cheese frosting. This calls for wesson oil- any vegetable oil will work. My guess is Wesson must have come up w/ the recpie yrs ago, my grandmother used it for many, many yrs.

WESSON OIL CAKE

Steps:

• 1. In large measuring cup add oil, cocoa and water. Microwave 1 minute, set aside. In large mixing bowl combine flour, sugar soda and salt. Add buttermilk, eggs, vanilla and hot cocoa liquid. Mix until blended (mixture will be runny) Pour into a sheet pan and bake 20-25 minutes in 350 degree oven. While cake is baking, make icing: Bring butter, milk and cocoa to a boil. add vanilla and powdered sugar - mix until creamy - add pecans. When cake is done, remove and poke holes in top. Spread icing over hot cake so it melts into holes.