All of these regions have a low chance of rain (ie, less than 10%). The risk of rain comes from afternoon cloud build ups, mainly near the ranges, producing some isolated downpours in the late afternoon or early evening. There's also a low chance of a shower either morning or late night in Southland.
Confidence votes 8.4K. A substitute for dried/dessicated shredded/flaked coconut will depend on the recipe. Most use it for flavour and texture. In some recipes, rolled oats or wheatgerm could be the subsitute, but be aware that this will give a very different flavour, and is not suitable for some recipes.
I might use olive oil, or butter, or bacon grease, or, if I wanted a bland fat, peanut or macadamia oil, or possibly lard. For baking, however, the choices narrow. I use coconut oil for baking because it makes a good substitute for the nasty, dangerous, artificially saturated vegetable shortenings like Crisco. However, in baking, coconut oil must be used in its solid state. This means that if it's summer, and your home is warm enough that your coconut oil is liquid, you need to refrigerate it for baking, or you'll get a nasty, greasy finished product. To substitute for coconut oil in baking, you'll need another solid fat. You could use butter, but of course it has a distinct flavor, and is expensive. It also yields a somewhat less flaky result, though of course it's super-tasty, and very nutritious.