Has any one experimented substituting coconut oil for butter in cakes and pastry recipes? I would like to make the subsistution in my white cakes first to give it a try. Is there a subsistution ratio or is it switch one for the other in equal amounts? Are the any other ingredient changes i need to account? I wonder if it will change the exterior apperance (browning, ridging, smooth; dry surface, spotty; tacky surface, etc). And how it will effect the interior texture, if at all? Will the cake be moist, tender, airy, with a fine crumble or will it be dence or dry? If I hear positive results and suggests from my foodie friends and if my cakes bake beautifully then my plan is to move on to pastries. I have been in the mood for carrot cake, Madeleine's and Canneles de Bourdeaux. Quite a jump, huh?