Convert coconut oil grams to cups with accurate values for both solid and liquid states. Solid coconut oil = 224g per cup. Liquid (melted) coconut oil = 218g per cup. Includes a full conversion table, solid vs liquid state guide, refined vs virgin comparison, butter substitution ratios, and 10 FAQs.
Below 24°C, coconut oil is solid and measures like shortening (224g/cup). Above 24°C, it melts to a liquid (218g/cup). Always check the state of your coconut oil before measuring — the difference is small in grams but affects texture in baking.
Solid state (224g/cup) and liquid state (218g/cup) values shown side by side. Use solid values when your coconut oil is firm, liquid values when melted.
| Grams | Solid Cups 224g/cup | Liquid Cups 218g/cup |
|---|---|---|
| 15g | 0.07 cups | 0.07 cups |
| 25g | 0.11 cups | 0.11 cups |
| 30g | 0.13 cups | 0.14 cups |
| 50g | 0.22 cups | 0.23 cups |
| 60g | 0.27 cups | 0.28 cups |
| 75g | 0.33 cups | 0.34 cups |
| 100g | 0.45 cups | 0.46 cups |
| 112g≈ ½ cup | 0.50 cups | 0.51 cups |
| 150g | 0.67 cups | 0.69 cups |
| 200g | 0.89 cups | 0.92 cups |
| 218g= 1 cup liquid | 0.97 cups | 1.00 cups |
| 224g= 1 cup solid | 1.00 cups | 1.03 cups |
| 250g | 1.12 cups | 1.15 cups |
| 300g | 1.34 cups | 1.38 cups |
| 500g | 2.23 cups | 2.29 cups |
Solid state measured by pressing firmly into a dry measuring cup. Liquid state measured in a liquid measuring jug. 1 tablespoon of coconut oil ≈ 14g (solid or liquid).
Coconut oil is unique among common baking fats — it is the only one that changes between solid and liquid at typical kitchen temperatures. Here is what that means for measuring and baking.
Coconut oil's melting point is approximately 24°C (76°F). In a warm kitchen (summer), it will be liquid. In a cool kitchen (winter), it will be solid. If your recipe calls for melted coconut oil and yours is solid, microwave for 15–20 seconds to liquefy. If it calls for solid coconut oil and yours is liquid, refrigerate for 20–30 minutes until firm.
The 6g per cup difference between solid (224g) and liquid (218g) is small enough that in most recipes, you can use either state without adjusting the amount. The more important question is whether the recipe needs a solid fat for flakiness and structure or a liquid fat for moisture and tenderness. Always follow the recipe's specified state.
Both types have the same gram-per-cup weight and the same melting point. The difference is entirely about flavor and smoke point — which matters a lot for baking.
| Property | 🌿 Virgin (Unrefined) | ⚪ Refined |
|---|---|---|
| Flavor | Strong coconut flavor | Neutral, no coconut taste |
| Smoke point | 177°C / 350°F | 204°C / 400°F |
| Grams per cup | 224g (solid) | 224g (solid) — identical |
| Best for | Recipes where coconut flavor is desired: granola, energy balls, Thai cooking | Recipes where you do not want coconut flavor: chocolate cake, muffins, stir-fry, sautéing |
| Processing / nutrition | Cold-pressed, unrefined; slightly more antioxidants with minimal practical difference | Bleached and deodorised; slightly fewer antioxidants with minimal practical difference |
Coconut oil is one of the most popular dairy-free butter substitutes. Here is the exact substitution ratio and what to expect in your baked goods.
Coconut oil is 100% fat. Butter is about 80% fat and 20% water. The water in butter contributes to gluten development and steam for lift. When substituting, use slightly less coconut oil (¾ cup per 1 cup butter) to account for the missing water, or use the same volume and expect a slightly denser result.
If you prefer to substitute by weight rather than volume, use the same gram amount. 227g butter becomes 227g coconut oil. This is the simplest method and works well for most recipes.
If the recipe calls for melted butter, use liquid coconut oil. If it calls for softened butter, use solid coconut oil at room temperature. If it calls for cold butter (pie crust, scones), coconut oil is not a good substitute because it does not create the same flaky layers.
Use refined coconut oil to avoid adding coconut flavor. Use virgin coconut oil only if the recipe suits a coconut taste. In strongly flavored recipes such as chocolate, banana, or spice cake, either type works because the coconut flavor is masked.
The correct measurement method depends entirely on whether your coconut oil is solid or liquid. Using the wrong type of measuring cup is the most common source of error.
Look at your coconut oil before you start. Is it solid white and opaque, or clear and liquid? This determines which measuring cup to use and which gram value to reference. If your recipe specifies melted coconut oil but yours is solid, melt it first for 15–20 seconds in the microwave. If it specifies solid but yours is liquid, refrigerate for 20–30 minutes until firm.
Scoop solid coconut oil into a dry measuring cup and press it down firmly with a spatula to eliminate air pockets. Air pockets are the main source of error when measuring solid fats. Level off the top with a straight edge. 1 cup of firmly packed solid coconut oil = 224g.
Pour melted coconut oil into a liquid measuring jug with a spout and markings on the side. Place on a flat surface and read the measurement at eye level. Do not use a dry measuring cup for liquid coconut oil — the liquid will not sit flat and you will get an inaccurate reading. 1 cup of liquid coconut oil = 218g.
Place your mixing bowl on a digital scale, tare to zero, and add coconut oil directly until you reach the target weight. This method works for both solid and liquid states and eliminates the need to clean a measuring cup coated in oil. Use 224g for solid-state recipes and 218g for liquid-state recipes, or simply use the gram amount your recipe specifies.
½ cup liquid
½ cup solid
⅓ cup liquid
¼ cup solid
2 tbsp liquid
¾ cup liquid
⅓ cup liquid
3 tbsp liquid
100 grams of solid coconut oil equals approximately 0.45 cups, or just under half a cup. 100 grams of liquid (melted) coconut oil equals approximately 0.46 cups — almost identical. In tablespoons, 100g of coconut oil is about 7 tablespoons regardless of state. The small difference between solid and liquid states is negligible for most recipes.
1 cup of solid coconut oil weighs approximately 224 grams. 1 cup of liquid (melted) coconut oil weighs approximately 218 grams. The 6g difference per cup occurs because liquid coconut oil is slightly less dense than solid — the fat molecules pack more loosely in liquid form. For most baking recipes, either value can be used without adjusting the recipe.
Coconut oil melts at approximately 24°C (76°F). This means it will be solid in a cool kitchen and liquid in a warm kitchen. In many climates, coconut oil is solid in winter and liquid in summer. To melt solid coconut oil quickly, microwave for 15–20 seconds. To solidify liquid coconut oil, refrigerate for 20–30 minutes.
Yes — coconut oil is one of the most effective dairy-free butter substitutes. Use ¾ cup of coconut oil per 1 cup of butter by volume, or substitute gram-for-gram by weight. Match the state: use liquid coconut oil where melted butter is called for, and solid coconut oil where softened butter is needed. Coconut oil is not recommended as a substitute for cold butter in flaky pastry.
Refined and virgin coconut oil have identical gram-per-cup weights (224g solid / 218g liquid) and the same melting point. The difference is flavor: virgin coconut oil has a distinct coconut taste and aroma, while refined coconut oil is neutral and flavorless. For most baking recipes, use refined coconut oil unless you specifically want a coconut flavor.
100 grams of coconut oil equals approximately 7 tablespoons. Since 1 tablespoon of coconut oil weighs about 14g, you can use this quick reference: 1 tbsp = 14g, 2 tbsp = 28g, 3 tbsp = 42g, 4 tbsp = 56g, and 7 tbsp = 98g, which is close enough to 100g for most recipes.
200 grams of solid coconut oil equals approximately 0.89 cups, or just under 1 cup. 200 grams of liquid coconut oil equals approximately 0.92 cups. In tablespoons, 200g is about 14 tablespoons. This is a common amount in vegan cake recipes and large batches of granola.
This is a nutritional question rather than a conversion question, but it is frequently asked. Both coconut oil and butter are high in saturated fat — coconut oil at approximately 90% saturated fat, butter at approximately 63%. Coconut oil contains medium-chain triglycerides, which are metabolised differently from long-chain fats. Most health authorities recommend using both in moderation. For baking, the choice is primarily about flavor, dairy-free requirements, and texture.
Yes — coconut oil and vegetable oil can be substituted 1:1 by volume or weight in most recipes. Both are liquid fats at baking temperatures. The main difference is that coconut oil adds a slight coconut flavor if using virgin oil and has a slightly lower smoke point. For baking, this smoke point difference is usually not relevant. Use refined coconut oil for a neutral flavor match.
Three methods work well: for liquid coconut oil, use a liquid measuring jug; for solid coconut oil, spray the dry measuring cup with cooking spray first so the oil slides out cleanly; and for both states, weigh directly into your mixing bowl on a digital scale. No sticky cups, no residue, no waste. 224g = 1 cup solid, 218g = 1 cup liquid.
Primary substitute — use ¾ cup coconut oil per 1 cup butter.
Neutral liquid fat — same weight as liquid coconut oil.
Savory baking and Mediterranean recipes.
Paired with coconut oil in keto and paleo baking.
Common pairing with coconut oil in granola and energy balls.
Granola base — always combined with coconut oil.
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