Flavor: Coconut oil imparts a mild coconut flavor, which can add an exotic, nutty sweetness to baked goods. This substitution will lack the creamy, rich flavor profile that butter provides, which can alter the expected taste, especially in classic recipes. The substitution can work well in recipes where a tropical or nutty flavor is desired, but it might be overpowering or clash with flavors in more traditional recipes like plain pastries or simple bread.
Texture: Replacing unsalted butter with coconut oil can lead to a slightly denser texture in baked goods because coconut oil is fully fat, while butter contains water and milk solids that create steam and contribute to a lighter texture. This substitution may result in a finer crumb structure, as the absence of water reduces the leavening effect. The moisture content will still be sufficient to keep the baked goods tender, but the mouthfeel might be a bit more oily compared to the creaminess provided by butter.
