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Ingredients

2 cups coconut sugar 1 cup coconut oil 4 eggs 2 teaspoons coconut extract 3 cups coconut flour ⅓ cup unsweetened shredded coconut ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda 1 cup coconut milk 1 ⅓ cups coconut water

Nutrition Info

247.8 calories carbohydrate: 19.5 g cholesterol: 40.9 mg fat: 19 g fiber: 0.7 g protein: 2 g saturatedFat: 15.9 g servingSize: - sodium: 171.3 mg sugar: 17.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Grease 2 9x5-inch loaf pans.
Mix coconut sugar and coconut oil together in a bowl, beat in eggs and coconut extract. Sift coconut flour, shredded coconut, salt, baking powder, and baking soda together in a bowl. Stir flour mixture into egg mixture alternately with coconut milk. Add coconut water, stir until soft and pasty.
Bake in preheated oven for 15 minutes, cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 35 minutes more. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

16 servings

Basically a coconut broken down and reformed into a loaf of bread.