Toasted shredded coconut brings a nutty, golden crunch to this cornbread, layered right into a batter built on hearty yellow cornmeal and a flax-and-water gel for binding. Melted coconut oil and a touch of apple cider vinegar keep the crumb moist and tender, while vanilla and cane sugar round out the flavor with just the right hint of sweetness. Everything comes together in two bowls and bakes into a golden, split-top loaf that pulls cleanly from the pan and slices into nine perfect squares. It's got that classic cornbread texture — crisp edges, soft center — with an extra layer of toasted coconut flavor in every bite. This one's a solid pick for a wheat free table, whether you're serving it alongside chili or eating it warm with a drizzle of syrup.
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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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