Most cakes usually require having a solid fat, like butter. Coconut oil is solid at room temperature but with a lower melting point, making it seem like a good candidate for substitution. If it is possible to keep the batter temperature below the melting point of the coconut oil, can the resulting cake have an almost similar texture as a butter based cake.(Assuming water content is adjusted)
Possible Problems:
1) Coconut Oil will melt faster in oven: Doesn't butter also melt? A few minutes surely can't make a huge difference.
2) High amount of saturated fats: Shortening has a lower saturated fat content when compared to butter. What role does it play?
3) Beating coconut oil with sugar produces friction: The heat from the friction can cause the coconut oil to melt. Should coconut oil be "creamed"?
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