1. Sifting the flour is really important here. Because coconut flour is light and fluffy, you will end up using double the amount needed if you scoop the flour from the container. If you don't have a flour sifter, simply place a measuring cup in a big bowl and use a small strainer to sift the flour into the measuring cup until the flour overflows. Then use the back of a knife to level the flour.
2. Coconut oil has a melting point of 24 degrees C (76 F). If your room is warm enough, the coconut oil should be a transparent liquid already. If the oil is clotted, place it in a glass bowl and heat it as you preheat the oven, until the oil melts.
3. If the eggs are not returned to room temperature while you blend in the coconut oil, it will cause the oil to clot again. But as long as you mix the batter evenly, if won't cause a problem during baking.