The coconut will continue to toast with the heat off, so keep stirring until it reaches the desired color you want,
then remove from the pan immediately and allow to cool.
For most breads,
remove from pan immediately after baking and cool on a rack to prevent the bottom crust from becoming moist and soggy.
It's similar to my skillet cookie recipe, but a little less gooey so that it holds up like a cake
when removed from a pan.
Let the cake cool completely then
remove from the pan using the parchment paper and cut out the shapes using whatever you want.
I like to
remove it from the pan altogether after a few minutes by gently scraping around the edges and transferring it to a wire rack with a paper towel placed underneath.
Cake was very mushy inside
after removing from pan, so put on a baking pan and put back into 350 oven for 1 hour more.