Preheat the oven to 180C / 350F and grease a standard loaf tin with coconut oil.
In a large mixing bowl, whisk together the flour, shredded coconut, baking powder, baking soda, nutmeg, salt, and vanilla. Make a well in the centre of your dry ingredients.
Pour the coconut milk, oil, and maple syrup into a small bowl (or use the pot you melted the oil in) and whisk until fully combined. Add the coconut milk mixture to the large bowl and stir with a wooden spoon, until just combined and no streaks of flour remain.
Place the coconut bread batter into the prepared loaf tin and bake on the middle rack in your oven for 40-45 minutes, or until golden and a toothpick can be inserted and come out clean.
Remove from the oven and let it cool in the tin on a cooling rack for 15 minutes, then gently remove it and cool completely before storing. It keeps well on the counter, wrapped well, for up to 3 days, and freezes well.
Notes
• Greasing the tin instead of lining it with parchment results in a nicer, golden outside crust. You can line it if you prefer.
• I use beeswax wrap now and it works perfectly, without the plastic.
• A lot of you have made my banana bread successfully gluten-free, but I think this recipe might be a little trickier as it doesn't have bananas as a binding agent. If you try it, please let me know! I imagine it'd work with a 1:1 gluten-free flour substitute but I haven't tried it.
* I always use fresh-grated nutmeg so if you use pre ground you may need a tiny bit more.
** I have tried this with alternate milks (like oat) and they don't work. You need the coconut milk to get the right texture.