Please be careful with something like this. There are people, like me, who are very allergic to coconut :( If I were to eat that I'd end up in the hospital not being able to breath! It would never occure to me to ask if someone uses coconut 'oil' as it is not common.
Next time when looking for a lower sugar alternative, try using agave nectar. It's lower on the glycemic index than granulated sugar. Check this link out:
One thing they don't mention though is that if using agave nectar in baking you should reduce your oven heat by 25 degrees, and increase your baking time. Otherwise whatever you're baking will brown. Enjoy!
The Topping said:I just received an email from a client of mine, that stated the last batch of cupcakes she ordered from me were very dry as well! I was so shocked since the two flavors she chose I've made a zillion times and always come out moist and rich. She did ask for me to reduce the sugar (without adding any filler like Splenda, etc) so I played around with fresh fruit purees and the test cakes came out great - but hers, I guess not! Sugar is a humectant so I think in reducing that, that's where mine fell, but how long are you baking your cups? Is your oven new or old and does it vary in temp a lot? I just updated an oven and realized that it is SO different from the others I have to be very careful when baking my cupcakes.