Have you ever tried substituting coconut oil?

I'm making a cake that has a filling recipe calling for Crisco and sugar and evaporated milk, whipped up to frosting consistency.





I don't wish to use Crisco. I used coconut oil for the cake. I wonder if I used, say, 1/2 coconut oil and 1/2 unsalted butter, the frosting would have a good texture. Would you try it, or do you think I risk wasting a lot of ingredients?Have you ever tried substituting coconut oil?
I've done exactly that same thing in the past. Not only will it work just fine, it will taste even better than it would have with Crisco.Have you ever tried substituting coconut oil?
I like Peanut or Soybean oil and Coconut Oil milk and flakes, but Dude The Butter is the better match with what I'd do!





Coconut Milk: You empty the coconuts into pot and add some water and heat it up till the meat softens and the milk cooks down[condenses/concentrates] squeeze milk from meat every time.