One of the many ingredients I have grown to love is coconut. Not very long ago, I didn’t really care for coconut unless it was in a select few of dishes but now I find myself reaching for any and everything with coconut.

Toasted Coconut

Coconut milk, sweetened coconut flakes, coconut oil, you name it.


It’s not a bad thing by any means. In fact, I find my new love for coconut quite convenient since our move to Hawaii. There’s surely no shortage here.

Coconut Cake

Here are a few tips and tricks to toasting coconut. Use the one that works best for you and try it on this amazing Coconut Cake.   

Toasted Coconut
How to toast coconut in the oven or on top of the stove.
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  1. shredded coconut
Items needed
  1. spatula
  2. baking pan or skillet
  1. Preheat oven to 350.
  2. On the baking sheet, spread coconut until there is a thin layer of coconut.
  3. Bake on top shelf for about 5-10 minutes making sure to turn coconut at least once to prevent coconut from burning.
  4. Once golden brown, remove from oven & let cool.
Stove Top
  1. -Over medium heat, cook desired amount of coconut in skillet for about 5-7 minutes.
  2. -Frequently stir to ensure even toast. Remove from skillet once done & let cool.
  1. Sweetened coconut toasts faster.
  2. Can be stored in mason jar or air tight container for about a month.
  3. Great for desserts!
She Bakes It