Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil? Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online.
When I received my jar of Tropical Traditions Gold Label Virgin Coconut Oil, I did some reading on their website to see how I could use it. I discovered that coconut oil can be used in place of any other oil in cooking and offers health benefits that other oils don't offer. I checked the pantry and decided I had the ingredients on hand to create a Peanut Butter Cake recipe for you! Enjoy!
RECIPE: PEANUT BUTTER CAKE by Lisa Weidknecht
Ingredients needed - Tropical Traditions Gold Label Virgin Coconut Oil, butter, sugar, creamy peanut butter, egg, vanilla extract, flour, baking soda, water, peanut butter chips.
First, I got a mixing bowl. Then I melted 1/2 stick of butter in a measuring cup in my microwave. I poured the butter into the mixing bowl.
I opened the jar of Tropical Traditions Gold Label Virgin Coconut Oil. I was surprised it was semi-solid. Reading the label revealed that it's shelf-stable and needs no refrigeration, even after opening. I used a spoon and scooped 1/4 cup of
Tropical Traditions Gold Label Virgin Coconut Oil out, then added it to the mixing bowl.
Then I added 3/4 cup of granulated white sugar to the mixing bowl. As soon as I opened the jar of peanut butter, my dog Buddy appeared. I guess he knows the sound well. Using a spoon, I scooped out 1/3 cup of peanut butter from the jar, then let Buddy finish the little bit left in the jar.
I added the peanut butter to the mixing bowl, wishing once again that I owned one of those fancy kitchen stand mixers because I knew I was about to make another mess with my pathetic little hand mixer. I keep praying the motor will burn out so I have an excuse to buy a stand mixer, but this old thing has already lasted for about 25 years.
Arming myself with a spatula for scraping and a pile of wet paper towels nearby (in anticipation of the batter likely to fly around the kitchen), I set my hand mixer in the bowl and took cover.
I mixed the bowl of ingredients until it was creamy, scraped the sides, wiped my counter and shirt off, and mixed a bit more.
Then I added one large egg to the mixing bowl. Next to add was the vanilla extract and apparently the design of the lid is different now. It used to be a tiny hole, now it's an open pour spout.
Fortunately, my 1/2 tsp was hovering above the batter when the vanilla extract poured generously over the sides of my measuring spoon. I'm guessing the extract spill was close to 1/2 tsp, so I didn't add any more to the bowl.
Once again, I grabbed my everlasting pathetic hand mixer and beat the batter until it was mixed well. I cleaned up the sticky counter and sticky shirt, then set aside the wet batter for the moment.
I grabbed another mixing bowl and added 1 and 1/4 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 tsp of salt. Luckily, I was able to measure those correctly.
I used a fork to stir the dry ingredients together. Even without the hand mixer, I was able to flip flour all over the countertop. Yay me!
I added the dry ingredient mix to the wet ingredient mix a little at a time, mixing well, then adding more, and mixing again. The batter starting clumping too much, so I added 1/2 cup of water to the batter.
The batter became beautiful smooth and creamy. Most of it even stayed in the mixing bowl this time. At this point, I remembered I was supposed to preheat my oven, so I turned it on to 350 degrees F.
A good mom always lets you lick the beaters. A great mom turns them off first! Since none of my teenagers were around, Buddy got lucky this time.
I measure just over a cup of peanut chips out of the bag, tossed in a few extras, then used the spatula to fold the peanut butter chips into the batter.
As the cook, it's my responsibility to taste the batter and make sure it's safe and delicious for the poor victims who will be eating it later. So I did. Delicious!
I poured the batter into an ungreased 9" x 13" metal pan, managing to not make a mess at all this time. It's a great day!
Using the side of the spatula, I spread the batter around in the pan evenly. I even made a nice swirly pattern but decided it needed something else on top anyway. Chocolate! Of course!
I found a bottle of chocolate syrup in the refrigerator. My boys love chocolate milk, so I always have some on hand. I created a nice little drizzly pattern all over the top of the peanut butter batter.
While the oven finished preheating, I was cleaning up the ingredients and rather than eat the remaining peanut butter chips straight out of the bag, I decided to add them to the top of the chocolate drizzle.
I baked the Peanut Butter Cake in a 350 degree F oven for 40 minutes, inserted a toothpick to make sure it was done in the center, then pulled it out and set it on a wire rack. Suddenly everyone in the house smelled something delicious and appeared. I made them wait until it was cool, then I cut it into squares.
It's absolutely heavenly! Everyone in my family loves it. My husband was thrilled when I showed him all the information about their coconut oil. I can't wait to try lots of other recipes with my stash of
Tropical Traditions Gold Label Virgin Coconut Oil. And maybe I'll ask Santa for a stand mixer.
Visit
Tropical Traditions to order this wonderful coconut oil and get more information. Be sure to follow them on
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Disclosure: I received this product at no charge in exchange for my honest review.
