Combine the ground flax with the water in a small bowl. Set aside to thicken.
Preheat oven to 375F with the rack in the middle position.
Toast the coconut by laying it out in a thin layer on a baking sheet. Roast in the oven, mixing every few minutes, until just starting to turn a light golden color, approximately 10 minutes. Remove and set aside.
Generously coat a 9x5 bread loaf pan with nonstick spray.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
In a medium bowl, whisk together the coconut milk, coconut oil, juice of the lemon, and flax seed mixture.
Add the liquid mixture and toasted coconut to the flour mixture. Gently fold together until just incorporated. Do not over-mix.
Scoop the batter into the bread pan and smooth out the surface with a spatula.
Bake at 375F until golden brown for approximately 1 hour. The bread is done when a toothpick inserted in the center comes out with just a few crumbs.
Remove from oven. Let the bread rest in the pan for 10 minutes then remove from pan and let cool on wire rack until completely cool.
Notes
It is best to let the bread completely cool before slicing into it, which will help prevent it from crumbling.If you are not concerned about the bread being vegan, you can use 1 large egg instead of the flax/water combination, whole milk instead of the coconut milk, and butter instead of the coconut oil. But the coconut oil and milk add extra coconut flavor, so you will be compromising the coconut taste.Click on the ingredient links in the recipe to find where you can get those items online!