I swapped out butter for coconut oil in this recipe, and you can't even taste the coconut oil—plus, it's cheaper! The only downside was that the cake turned out waaay too oily. Not sure if that's because of the swap or because I whisked everything by hand instead of using a mixer. Next time, I'll use just 100g of coconut oil (about half the amount) and add more sour cream (around 350g) to balance it out. Oh, and I'll definitely double the poppy seeds because I couldn't taste them at all.
