pursuing_perfection
Posted 24 Apr 2013 , 7:16pm
post #1 of 1
I seem to be hearing a lot about the health benefits of using coconut oil in baking. I have used it in a varitey of baked goods, and for the most part I am happy with the results. I have used it successfully in place of oil as well as in place of butter or margerine. Since coconut oil is a solid at room temperature, I had thought it should work to substitue in place of palm shortening. Has anyone tried this? How did it work?
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