I seem to be hearing a lot about the health benefits of using coconut oil in baking. I have used it in a varitey of baked goods, and for the most part I am happy with the results. I have used it successfully in place of oil as well as in place of butter or margerine. Since coconut oil is a solid at room temperature, I had thought it should work to substitue in place of palm shortening. Has anyone tried this? How did it work?