On Tuesday, September 20, 2016 at 3:42:24 AM UTC-10, Steve Freides wrote:
> dsi1 wrote:
> > On Saturday, September 17, 2016 at 4:02:30 AM UTC-10,
> > wrote:
> >> For the last decade or so, we've bought exactly one oil to keep in
> >> our kitchen, a non-EV olive from Trader Joe's. We're now considering
> >> alternatives. I tried canola oil - seems fine. We mostly use it to
> >> sautée but also use it wherever and whenever we need, e.g., baking,
> >> on salads, frying. I'm considering keeping one oil for cooking and
> >> getting some EV olive oil for salads.
> >>
> >> Your thoughts appreciated, and thanks in advance.
> >>
> >> -S-
> >
> > My daughter made a chocolate cake with almost a cup of coconut oil.
> > It tastes like coconut chocolate cake. I used some on my hair
> > yesterday. It works pretty good on hair too. Smelled great when first
> > put on - later on it smelled like candle wax.
>
> Refined coconut oil is better for things that you don't want to taste
> like coconut. We keep a jar of each here.
>
> -S-

There's nothing wrong with chocolate coconut cake except that using coconut oil as flavoring is way too costly. Refined coconut oil with no coconut flavoring seems to be the worst of two worlds.