Toasted shredded coconut gives this cornbread a nutty, golden crunch that plays perfectly against the sweet, tender crumb underneath. The batter comes together with plant-based milk and melted coconut oil, plus a flax gel that keeps everything moist and holds it all together without any eggs in sight. A touch of apple cider vinegar and vanilla rounds out the flavor, and the whole thing bakes up into a golden, toothpick-clean square with crisp edges and a soft center. It's an easy one-bowl-ish bake that comes together fast, and it's a genuinely great pick for a dairy free spread — serve it warm with a smear of your favorite spread alongside chili or soup.
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Preheat the oven to 400°F (205°C). Lightly grease an 8x8-inch baking pan with coconut oil or line it with parchment paper.
Spread the shredded coconut in a dry skillet over medium heat and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as the coconut can brown quickly. Transfer to a plate and set aside.
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