Has anyone used Coconut Sugar instead of granulated sugar?

I haven't made the recipe so this is purely conjecture on my part. In my experience, coconut sugar is not a great white sugar substitute in baked goods. Your cake will be less sweet and the texture will be different from the intended outcome. (Not saying this is a bad thing, just different.) I have used coconut sugar successfully in granolas, oatmeals, compotes, etc, but I have not been pleased with the coconut sugar results in cakes. However, if you are willing to be adventurous, you should give it a go. Maybe try subbing in a portion of the white sugar? I always live by nothing ventured, nothing gained. Please let us know if you try it!