Can You Sub Olive Oil For Coconut Oil In Baking

You can sub olive oil for coconut oil in baking, and it works beautifully in most recipes once you know a few simple adjustments.

 

If you’ve been staring at a recipe that calls for coconut oil and wondering whether you can sub olive oil for coconut oil in baking, the short answer is yes—olive oil is a fantastic stand-in for coconut oil in most baked goods, especially when you pick the right type.
 

Both are liquid fats at room temperature, which makes the swap surprisingly seamless for cakes, muffins, quick breads, and brownies.
 

The main things to watch are flavor and smoke point, and we’ll get into both so you can swap with confidence.
 

In this post, we’ll cover when you can sub olive oil for coconut oil in baking, how to adjust your recipe, and the cases where you might want to think twice.
 

Let’s get into it.
 

Can You Sub Olive Oil for Coconut Oil in Baking?

Yes, you can sub olive oil for coconut oil in baking, and it’s one of the easiest swaps you’ll ever make.
 

Here’s why it works so well:
 

1. Both Are Liquid Fats at Room Temperature

The biggest reason you can sub olive oil for coconut oil in baking is that both are liquid fats at room temperature.
 

Coconut oil melts at around 76°F (24°C), so in most kitchens it’s already liquid or soft.
 

Olive oil stays liquid, period.
 

That means the two fats behave similarly in batters, adding moisture and tenderness without the creaming step that butter requires.
 

The texture of your final bake stays moist and tender when you swap them one-for-one.
 

2. The Swap Ratio Is Simple

When you sub olive oil for coconut oil in baking, use a 1:1 ratio.
 

If a recipe calls for ½ cup of coconut oil, use ½ cup of olive oil.
 

No math, no conversions, no fuss.
 

Just measure and go.
 

The only caveat is if your recipe calls for solid coconut oil for a specific reason (like flakiness in pie crust)—in that case, a liquid oil changes the texture, so it’s not a perfect swap.
 

3. Olive Oil Adds Moisture and Richness

Olive oil brings plenty of moisture to baked goods, which is exactly why it can sub olive oil for coconut oil so easily.
 

It keeps cakes and muffins tender for days.
 

It also adds a subtle richness that pairs beautifully with chocolate, citrus, and spice.
 

So if you’ve ever worried a swap would dry out your bake, rest easy—olive oil is on your side.
 

How to Sub Olive Oil for Coconut Oil in Baking Without Changing the Taste

The biggest concern people have before they sub olive oil for coconut oil in baking is flavor.
 

Here’s how to keep your bakes tasting exactly right:
 

1. Choose a Light or Refined Olive Oil

Light olive oil has a neutral flavor that won’t compete with your recipe.
 

Extra virgin olive oil is delicious, but its grassy, peppery notes can overpower delicate bakes like vanilla cake or sugar cookies.
 

So if you want to sub olive oil for coconut oil without anyone noticing, reach for light or refined olive oil.
 

2. Save Extra Virgin for Bold Flavors

For bakes with strong flavors—think chocolate cake, olive oil brownies, or lemon loaf—extra virgin olive oil is a wonderful choice.
 

Its fruity notes complement dark chocolate and citrus instead of fighting them.
 

This is where you can sub olive oil for coconut oil and actually improve the flavor.
 

3. Watch the Smoke Point and Oven Temperature

Light olive oil has a smoke point around 465°F (240°C), which comfortably covers most baking temperatures.
 

Extra virgin olive oil smokes closer to 375–410°F (190–210°C).
 

If you’re baking above 400°F (like some pizza doughs or flatbreads), stick with light olive oil or reduce the temperature slightly.
 

When You Shouldn’t Sub Olive Oil for Coconut Oil in Baking

While you can sub olive oil for coconut oil in most recipes, there are a few situations where the swap falls short.
 

1. Recipes That Need Solid Coconut Oil

Some recipes rely on solid coconut oil for structure, like pie crusts, biscuits, or certain frostings.
 

Liquid olive oil won’t give you that flaky, crumbly texture.
 

So keep coconut oil for those.
 

2. When You Want That Coconut Flavor

If you’re making coconut cake, coconut macaroons, or anything where coconut is the star, olive oil will mute that flavor.
 

Sometimes you just need the real thing.
 

3. Very Delicate, Light-Colored Bakes

Pale, delicate bakes like angel food cake or light sponge cakes can pick up a slight green tint and grassy taste from extra virgin olive oil.
 

Light olive oil solves this, but if you’re out, plain coconut oil is safer.
 

So, Can You Sub Olive Oil for Coconut Oil in Baking?

You can sub olive oil for coconut oil in baking, and most of the time, you won’t look back.
 

Use a 1:1 ratio, grab light olive oil for neutral flavor, and let extra virgin shine in bold recipes.
 

Just skip the swap for recipes that need solid coconut oil or that need coconut flavor to be the star.
 

Hope this post has helped you with exploring how to sub olive oil for coconut oil in baking and the little adjustments that make it work.