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If you're baking, with grains/flour, then you need to be cognizant of the fact that the liquid purpose is part of the vegetable oil measurement. If you substitute with butter or coconut oil, these are fats that are solid when cool, compared to vegetable oil that remains liquid. If the recipe calls for a half cup of vegetable oil, for example, substituting that for a solid fat will not give you the same result. Depending on the recipe, you may also need to add some liquid or fruit, such as applesauce, to retain the required moistness.
I do not profess to be an expert in the area of baking by any means. We melt our coconut oil first and then measure it in liquid form. Has worked well so far, might consider applesauce as an experiment to see what that adds to the equation.
You'll never see the light if you're in someone else's shadow, or said another way, life is like a dog sled team, if you're not the lead dog, the scenery never changes