I don't use the product at all. I have yet to be convinced about the sustainability of the market or the supposed benefits of the coconut palm sugar (which is not the same as palm sugar or jaggery).
The description of it being quite sweet and caramelly can be applied equally to all brown and dark brown sugars, including molasses and treacles. I can't really see how substituting out for muscovado sugar in cake would make much difference unless you are using muscovado in your coffee as a comparison.
I found a number of articles online regarding coconut palm sugar all of which alarmed me to be honest. It seems that coconut palm trees can only produce one or the other ( sap for the sugar production or coconut fruit) and various articles suggest that one the tree is taken over to producing coconut palm sugar or more accurately being tapped for sap, it can not recover enough to ever have a viable coconut fruit production again so products such as coconut fruit, coconut oil and even just straight forward coconut fibre which is widely used will become considerably more limited in supply causing locals far more harm than benefit (as always).
www.tropicaltraditions.com/coconut_palm_sugar.htm one such article which I read completely including the update. It has more substance than some of the other articles but most doubt the apparent health benefits of this sugar and all question it's sustainability.