Here's a good starter 'splainer on coconut flour baking.. http://alldayidreamaboutfood.com/2013/04/low-carb-basics-baking-with-coconut-flour.html
I use it less than almond flour (but should use it more, just because almond flour is so rich, and then there's all the arguments over omega balance etc.. anyhoo..) Coconut flour is like a friggen sponge. I like it mixed with something, but rarely on it's own.. I'll get whacky in the kitchen if I'm not following a recipie and start adding unflavored gelatin (works well in pancakes to keep them together) and oils, eggs, protein powders.. sometimes the result is a hockey puck that gets trashed, other times- some pretty good stuff.
