When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) For the toasted coconut: Preheat the oven to 375 degrees F. Spread the coconut on a small baking sheet and toast until light golden brown, tossing halfway through, 4 to 5 minutes. Watch closely as the coconut will darken quickly. Cool completely before using.