Fat is the main ingredient in batter type cakes and it is generally high in transfat. Forthis research, coconut oil was used in batter type cakes. The aim of this study was toexamine the proximate analysis of coconut oil compared with coconut cream,shortening and margarine, and compare the effects in batter type cakes. Physicalproperties, sensory evaluation, thiobarbituric acid (TBA), number and microbial analysis(total plate count) of cakes were investigated. It was found that coconut oil andshortening were pure oil, while the coconut cream and margarine had oil and othercompositions. In the production of cakes, coconut oil cakes increased crumb firmnessand decreased cake volume and the overall acceptance score when comparedwith coconut cream, shortening and margarine. Coconut cream cakes had physicalproperties and hedonic scores close to butter and margarine cakes. During storage,the determination of TBA number and total plate count in coconut oil cakes were thelowest, while TBA number of coconut cream cakes were higher than the others andtotal plate count was lower than shortening and margarine cakes but close to coconutoil cakes.