Last night, I followed this recipe to make sandwich bread. I used homemade coconut butter (blended shredded coconut) and ghee instead of butter. I added a teaspoon of apple cider vinegar because I worried there wasn’t enough acid to react with the baking soda. I just mixed it up by hand, not with a blender. I should definitely let the eggs come to room temperature next time – the mixture got really thick as they chilled the melted coconut butter. It’s not bad – the coconut flavour is strong and the texture is a touch gritty, but it doesn’t crumble. I just need to find the right use for it where the coconut flavour works.