Golden toasted coconut gets folded right into the batter here, giving every square little pockets of nutty, caramelized flavor and a slightly crisp edge against a tender crumb. Cornmeal does the heavy lifting for texture, while a flax-and-water gel keeps things moist and cohesive without any eggs in sight. Melted coconut oil and a touch of apple cider vinegar work together to give the crumb richness and just enough lift, and vanilla rounds out the sweetness nicely. It bakes up into a golden-topped square that pulls cleanly from the pan and slices into nine tidy pieces, perfect alongside a bowl of chili or on its own with a smear of jam. This one's a great pick for a gluten free spread, coconut flecks and all.
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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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