You are doing it right. All the seed oils are very bad for the heart. We always get omega 6 oil (eating out, meats, etc) and we need to NOT cook with it at home. Coconut oil for cooking and olive oil for raw are the oils, though many recipes do need the Sesame seed oil, used sparingly as it always is. And of course butter, tallow, lard from healthy animals are great. Duck fat. French fries in duck fat. One day....
I had never thought of using coconut oil in my carrot cake. It’s a recipe from the 1970s, and called for ‘vegetable oil’, and a lot of it - 3/4 cup for a bundt-type cake.
I’m wondering if you have to make adjustments when using different oils - I don’t know the correct chemical/scientific word for it, but coconut oil just seems a lot ‘denser’ than old-fashioned ‘vegetable oil’ (??)
One of my favorite things for winter is to start off some lentil stew with onions and mushrooms browned in duck fat. Put a good splash of white wine in the broth as it cooks and it’s *delicious*...the first time I made it, I was experimenting and forgot to put in the meat I’d planned to include. Didn’t notice its absence till halfway through the second bowl. :)