Unfortunately, you have to believe that coconut oil is good for you, which I don't. I'm sure when enough people join Cake we'll hear passionate arguments for the other side, but here's what I believe:
The food companies have enormous incentive to get us to accept some form of saturated fat because it makes baked goods yummy without feeling greasy or leaving oil stains on papers and boxes. First it was lard, and the claim was it made your hair shiny. Then it was margarine, healthy because it was made from vegetables (well, vegetable oils. Part of the marketing was to use the term vegetable oil when none of them actually come from vegetables). Then it was partially hydrogenated fat, like Crisco. You could put all you wanted in the brownies because it wasn't lard. And now it's coconut and palm oils, because they are just like partially hydrogenated oils without the scary name that has been blackened by actual health studies.
As the dean of cardiology at Stanford told us in a talk last year, he's spent the last 38 years giving heart disease to herbivores—monkeys, antelopes, rabbits—for research using the most atherosclerotic agent known: coconut oil. It only takes a few months.