• 1 cup unsweetened coconut
  • 2 cups unbleached flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vegan soymilk
  • 1 1/2 teaspoon Ener-G Ener-G Egg Replacer mixed with 2 tablespoon water
  • 2 tablespoon canola oil
  • 2 tablespoon unsweetened applesauce
  • 3/4 cup vegan sugar
  • 1 teaspoon vanilla


Preheat the oven to 350 degrees (F).

Toast the coconut in a dry skillet on medium heat until it begins to brown. Stir a few times, to brown evenly and prevent burning. Keep a close eye on the toasting coconut because it’ll burn quickly after it begins to brown. Immediately remove from heat when it browns.

In a bowl, combine the dry ingredients, including toasted coconut. In a separate bowl, mix together the wet ingredients. Add wet ingredients to dry ingredients, and stir until blended. Pour into a lightly greased bread pan, and bake until a toothpick comes out clean and loaf is lightly browned (about 45 minutes). Remove from pan, and cool on a wire rack.

Serves: 1 loaf