Something I'm not certain is addressed here--you can get various changes in cholesterol levels just by swapping saturated fat for monounsaturated or polyunsaturated, or even different saturated fats--coconut fat's fat is mostly saturated, but also very different from the palmitic acid that's primary in dairy. Stearic acid tends to increase hdl vs. palmitic, etc. But that's swapping out fatty acids. How do you decide what had the effect? Swap palmitic acid for omega 6 linoleic acid, cholesterol goes down--did it go down because you decreased palmitic acid, or because you increased linoleic acid? What is the effect of simply increasing calories, eating what you've been eating, but simply increasing linoleic acid? Dave may characterize his diet as high in saturated fat, and the increase in fat intake as an increase in saturated fat intake--but does that mean the increased saturated fat is what caused the lipoprotein changes? Whatever fat you might be eating, double consumption of it, and you're doubling your polyunsaturate fat intake, as well. People think of lard as saturated, but today's pork fat is about 20 percent polyunsaturated. Butter is only 4 percent, coconut oil only 2 percent--if polyunsaturated fat were having a strong effect on lipids with a higher fat diet, it would be less of a factor if coconut was the chosen fat.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4323808/

This study overfed 750 calories, half from fat, as muffins. Overfeeding saturated fat muffins barely moved things, though mostly in the opposite direction to the polyunsaturated fat muffins, most of the difference looks to be due to the addition of polyunsaturated fat to the diet.

One interesting thing is that hdl went up with polyunsaturated fat muffins--replacing saturated fat with polyunsaturated fats or carbohydrate with calories the same, you'd expect hdl to go down, not up.