I had never heard of coconut fat, so looked it up. Apparently it is made by adding Lecithin to coconut oil? In any case, coconut oil itself is solid at cool room temperatures. Melting point is 25C, which means that in my house, in the summer, it's an oil.
Which means it might not be as good a substitute for baking as in cooler months, when it works great as a substitute for butter, unless you are planning to refrigerate your goodies.
However, I think it should be noted that although it's a healthy fat to substitute for butter. This doesn't mean that it isn't still a fat, so depending on what other sources of fat you have, the banana / applesauce combo might be a better baking replacement.
| Pounds lost: 73.0