I recently read that, depending on the recipe, coconut oil is a decent
substitute for hydrogenated shortening (for baking) and allegedly a lot
healthier. Is anyone here using it? If so, how would you rate it?
Does it make your bakery taste like coconut or is it imperceptible? Is
there a formula for substitution or is it necessary to use recipes
specifically tested for coconut oil? Does it keep well and, finally,
are certain brands better than others?

Emma