Gluten-Free Coconut Bread

• Nonstick vegetable oil spray
• 1 cup unsweetened shredded coconut
• 1 1/2 cups white rice flour
• 3/4 cup sorghum flour
• 3/4 cup tapioca starch
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 1/2 teaspoon xanthan gum
• 1 1/2 cups sugar
• 1 1/2 cups unsweetened coconut milk
• 3/4 cup vegetable oil
• 1 teaspoon coconut extract (optional)
• 4 large eggs
• 1/4 cup unsweetened coconut flakes

1. Place a rack in middle of oven; preheat to 350u0b0F. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8 1/2x4 1/2" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5-7 minutes. Let cool.
2. Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
3. Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80-95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
4. Bread can be baked 4 days ahead. Store tightly wrapped at room temperature

vegetable oil spray, coconut, white rice, sorghum flour, tapioca starch, baking powder, baking soda, kosher salt, xanthan gum, sugar, unsweetened coconut milk, vegetable oil, coconut, eggs, unsweetened coconut flakes

Taken from www.epicurious.com/recipes/food/views/gluten-free-coconut-bread (may not work)