I’ve had refined coconut oil before and it tastes terrible. It probably doesn’t interfere with the flavours of foods in cooking like virgin oil, but it’s just as awful to eat straight as sunflower oil or some other processed oil.
I don’t think the refining process is as bad as with seed oils (no solvents and other crud). The fats are almost entirely saturated, so they’re extremely resistant to heat. I believe it’s the caprylic and lauric fatty acids that are most beneficial in coconut oil, so at least these would be preserved. I don’t know about the small amount of mono- and poly-unsaturated fats though. I’m sure the process differs with manufacturer too.
Overall, you’re best to stick to virgin oils if you can afford it, but coconut oil is probably the safest refined one out there.