Preheat your oven to 375°F so it reaches the proper temperature by the time your dough is ready to bake. While the oven heats, whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. This ensures the leavening agent is evenly distributed throughout, which gives you consistent rise and a tender crumb in every bite.

Add the shortening to the dry mixture and use a pastry cutter, fork, or your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of shortening still visible. This technique creates pockets of fat that produce a flaky, tender texture in the finished johnny cake. I like Crisco for this because it creates a noticeably flakier crust than butter alone.

Stir the coconut milk and vanilla extract into the crumbly mixture until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for about 1 minute—just enough to bring it together into a cohesive mass without developing too much gluten, which would make the johnny cakes tough. The dough should feel soft and slightly sticky, not dry or elastic.

Divide the dough into 12 equal pieces and roll each into a ball. Flatten each ball to about ½ inch thickness—they'll puff up slightly as they bake. Place them on a parchment-lined baking sheet, poke each one several times with a fork to prevent large air pockets from forming, and brush the tops lightly with milk for a subtle golden finish. I find that poking with a fork helps the johnny cakes bake more evenly and gives them a nice rustic texture.

Bake at 375°F for 15-18 minutes, until the tops are light golden brown. They should be firm to the touch but still tender inside. Baking time may vary slightly depending on your oven, so start checking around the 15-minute mark. Remove from the oven and serve warm—they're best enjoyed within a few hours while still soft and fragrant.