Well, maybe when the whole family is SWAMI'd, it will turn out that all of us can have coconut oil and I'll be able to bake with that again. But for now I'll stick with oils I know are safe for all of us.
I want to give that idea of cooking with EVOO in everthing a try. We have some overripe peaches in the fridge that need to be made into peach cobbler for Shabbos. I think we'll use olive oil (or maybe a mixture of olive and coconut) in the crumb topping and see how that comes out. We only have enough peaches for a small pie anyway, and the house is well stocked with rice flour, agave, and mild molasses.