Serious Eats: Talk
subbing coconut oil for vegetable oil in baking recipes
I've been curious about substituting coconut oil for the Wesson vegetable oil in my baking. The health benefits are amazing, though you have to melt the oil before using it, adding an extra step to things. But after an apple cake got destroyed by a bundt pan over the weekend, I'm now wondering if coconut oil has any effect on recipes that might change their consistency or structure in any way. Do any of you use it regularly and have any knowledge or tips?