I've successfully used Olivio Coconut spread in shortbread. The texture was perfect though it lacked the buttery flavor. Everyone enjoyed them, especially the girl who is allergic to egg and dairy (and a bunch of other foods). I've also used virgin coconut oil in a chocolate cake recipe in place of butter and it turned more like a snack cake than the original recipe, but it received rave reviews as well. Finally, I used the same olive oil in my one bowl brownie recipe. They were kind of greasy even though I cut back on the amount of fat. They tasted fine though. I didn't share those...I was the lone reviewer. :)

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