Coconut Cornbread

Serves 12
  • 2 cups cornmeal
  • 2 cups flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. kosher salt
  • 2 cups lite coconut milk
  • 4 eggs, beaten
  • 1 cup coconut oil
  • 2 cups sweetened shredded coconut

In a large mixing bowl, whisk together first 5 ingredients. In another large mixing bowl, whisk together coconut milk, eggs and coconut oil. Stir wet ingredients into the dry ingredients just until combined (some lumps will remain). Fold in coconut. Allow mixture to stand at room temperature 20 min. Pour into a 9x13" baking pan lightly coated with cooking spray. Bake in a preheated 350° oven until a toothpick inserted in the center comes out clean (30-35 min.). Serve warm or at room temperature.