Just curious. Has anyone subbed coconut butter (is it coconut butter or oil? I've heard it used both ways and don't know if they mean the same thing) for butter in a butter cake recipe? I have problems with dairy, butter especially, and was wondering if anyone has actually made a butter cake using this alternative fat.
I usually use Earth Balance in cake recipes when butter is called for and the results are good, but undoubtedly butter would taste better and the texture would be more to my liking. I was wondering if coconut oil/butter is a good way to go.
Thanks for any help or tried and true recipes.