Blue Corn Coconut Cornbread

1 cup gluten-free corn meal

1 cup coconut flour

1/2 cup unsweetened shredded coconut

1/2 cup coconut sugar

1/2 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1 15 ounce can coconut milk

1/3 cup coconut oil, melted

2 eggs

Preheat the oven to 350 degrees. Have a 8 ✕ 8 baking dish ready. Coat the inside of the pan with coconut oil and after dust it with coconut flour. In a large bowl, mix all dry ingredients together and mix well. In a small bowl, mix all wet ingredients very well with a whisk. Add the wet ingredients to the dry ingredients and gently fold the coconut mixture into the dry ingredients. Pour the cornbread mixture into the baking dish. Flatten it with an offset spatula or rubber spatula and put in the oven. Bake in the oven for 30 minutes, or until the insert comes out clean. Let the cornbread rest for at least 15 minutes.