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']
Place a rack in middle of oven; preheat to 350°F. 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.
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.
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.
Bread can be baked 4 days ahead. Store tightly wrapped at room temperature
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