I highly recommend mixing the batter for one loaf at a time, especially if you're using Cup-4-Cup flour. Preheat oven to 350 degrees F. Grease 3 loaf pans with cooking spray and line a small sheet of parchment paper on top of each pan. My pans are 8 1/2" x4 1/2". A 9" x 5" loaf pan will work, too. Set aside.

In a medium bowl, mix 1 3/4 cups gluten-free four with 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Set aside.

In a large bowl, mix 2 large eggs, 3/4 cup sugar, 1 cup coconut milk, 6 TBS melted coconut oil, and 1 1/2 tsp vanilla extract. Add half of the dry ingredients to wet ingredients and stir until just incorporated. Add the rest of the dry ingredients and stir until everything is well mixed. Small lumps are okay. Stir in 1 1/4 cups shredded coconut and the zest of one lemon. Pour batter into one loaf pan. Repeat steps 2 and 3 for the rest of the batter.

Bake loaves for 50 to 55 minutes. If you are baking all three loaves at once, note that the baking time may vary if the heat in your oven doesn't distribute evenly.

Let bread cool in pan for 5 minutes before transferring to a rack. Let bread cool for at least an hour before serving. Wrap leftovers tightly with plastic wrap and store in room temperature for up to 2 days.