I am making gingerbread for Thanksgiving: I am contemplating replacing 1/3 cup of vegetable oil with the same amount of coconut oil.
Are they pretty equal to each other, at least as far as baking effects? Would it make a difference that the coconut oil is mostly saturated fat rather than the monounsaturated in the vegetable oil?
Anyone care to share their coconut oil baking experiences?
I think that substitution would work fine. The only caution I have about coconut oil and baking is to plan out how/when you add it so that cold ingredients don't have a chance to cool and harden the coconut oil. For example, I used it in cookies yesterday. I combined my wet and dry and then added the melted coconut oil separately and quickly scooped them on to the baking sheet. Good luck!
Coconut Oil & Baking?
I hadn't thought of it rehardening... good point!
