Butter is about 80% fat plus water and milk solids, so a straight oil swap needs a slightly smaller amount. Enter how much butter your recipe calls for to see the right amount of each common substitute.
Butter is roughly 80–82% fat, with the rest being water and milk solids, while vegetable oil is 100% fat. That's why recipes generally call for a bit less oil than butter by volume — about 3/4 cup of oil per 1 cup of butter. Coconut oil is solid at room temperature and close enough to butter's fat content that it swaps in 1:1. Vegan butter sticks are formulated to match dairy butter's fat and water content, so they also swap in 1:1. Applesauce replaces some of butter's moisture and tenderizing effect at a much lower fat cost, which is why it's typically used to replace only part of the butter in a recipe, not all of it.
Source: Substitution ratios follow King Arthur Baking's fat-substitution guidance for oil and applesauce swaps.
Usually not without changing the texture — applesauce has far less fat than butter, so baked goods can turn out gummy or dense. Most bakers replace only half the butter with applesauce and keep the rest as fat.
Unrefined (virgin) coconut oil carries a mild coconut flavor; refined coconut oil is processed to be neutral-tasting if you want the fat and texture without the coconut flavor.
Butter is only about 80% fat (the rest is water and milk solids), while oil is 100% fat, so using the full amount of oil would add too much fat and make the result greasy — cutting it to about 3/4 the volume corrects for that.
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