Gluten-Free Coconut Bread
Gluten-Free Coconut Bread is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place a rack in middle of oven; preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.