Coconut Bake
A rich, chewy dessert that brings the taste of a tropical vacation to your kitchen. This easy recipe requires no fancy equipment and is perfect for meal prep or snacking.
Ingredients
Main Ingredients
- 2 cups shredded coconut Unsweetened preferred, but sweetened is fine.
- 1 cup sugar Can reduce to 3/4 cup for less sweetness.
- 1/2 cup all-purpose flour Can substitute with gluten-free flour.
- 4 large eggs eggs
- 1/2 cup melted butter Can use coconut oil for dairy-free option.
- 1 teaspoon vanilla extract Feel free to add more to taste.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- In a large mixing bowl, combine shredded coconut, sugar, flour, baking powder, and salt. Stir until evenly mixed.
- In another bowl, whisk the eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and mix until combined; it should be thick and slightly sticky.
Baking
- Pour mixture into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 20-30 minutes before slicing into squares.
Notes
Coconut Bake can be made ahead and stores well for a few days at room temperature or up to a week in the refrigerator. It freezes well too.