I've been trying to substitute coconut oil for butter or margarine in baking without a lot of success. In most baked goods the texture is different and heavier. Anyone have any advise for using coconut oil?
When I've made muffins with it I notice that too and I add a little more moisture in the form of milk or applesauce or whatever wet ingredient is already going in. This works for muffins, not sure about anything else though.