Replacing Coconut Oil With Wet Light Baked Goods
Coconut oil is a great substitute both in the kitchen and outside, and one of the nice reasons to use it in place of other fats in baked goods is the added moisture it adds to your baked goods. You will get the right consistency and moist result without adding heaviness.
Because coconut oil remains solid at room temperature, it adds richness and retains moisture without making baked goods greasy or heavy. If you don’t like the taste of coconut, look for refined coconut oil, which tastes milder. You can substitute butter or other butter for coconut in most good baked recipes using a one-to-one ratio .
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