Step 1
Feature a rack in center of oven; preheat to 350°F. Line a 9×5″ loaf pan with parchment, leaving overhang on prolonged aspects; coat with nonstick spray (to make employ of an 8 1/2×4 1/2″ pan, protect wait on 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing once rapidly, till evenly browned, 5–7 minutes. Let frigid.
Step 2
Streak rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. The employ of an electrical mixer on medium bustle, beat sugar, coconut milk, oil, and coconut extract, if the employ of, in a gargantuan bowl till sugar is dissolved and mixture is gentle, about 4 minutes. Add eggs one after the other, beating properly after every addition. Beat mixture till very gentle, about 2 minutes. Reduce bustle to low; beat in dry ingredients. Diagram bigger bustle to medium; beat batter 5 minutes. Beat in toasted coconut. Pickle batter into willing pan; high with coconut flakes.
Step 3
Bake bread till high springs wait on when gently pressed and a tester inserted your entire draw to the bottom comes out with factual a number of moist crumbs connected, 80–95 minutes. Switch pan to a wire rack and let bread frigid in pan 10 minutes. Flip out bread onto rack and let frigid entirely.
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