Toasted shredded coconut gives this cornbread a nutty, golden crunch, while a batter built on plant-based milk and melted coconut oil keeps every square moist and rich. Cornmeal and flour combine for that classic sturdy-yet-tender crumb, and a touch of vanilla and cane sugar round out the flavor with just the right hint of sweetness. The toasted coconut folded through the batter means you get little pockets of texture in every bite, not just on top. It bakes up into a golden square with crisp edges and a soft center — perfect alongside a bowl of chili or slathered with a little jam. This one is a solid pick for a lactose free table, no fuss required to enjoy a warm slice.
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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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