Hello all!
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?
Thanks!