You’ve heard of doctoring up store-bought cake mix with a few dollops of sour cream or even some lemon juice to give it a tart kick. (You baking wizard, you.)
But here’s a little trick that’s downright magical every time: substituting the vegetable oil for melted refined coconut oil.
The result? Extra light, moist cake with a slightly sweet fragrance that’s anything but artificial. (Aka that “this took two hours to make” taste.)
But wait, why? Unlike vegetable oil, coconut oil is high in saturated fat. When you beat it into the mix, it traps in more oxygen, making for those extra-fluffy, lighter-than-air results. Who wants seconds?