Preheat the oven to 160°C. Line two standard loaf tins with baking paper, OR grease one tray of mini loaf tins with oil spray. This makes just a bit too much batter for my tray of 8 mini-loaves, so have another tray of loaf tins or a muffin tin ready in case you need it. If your oven tends to be quite hot from the top, then place a baking sheet on an oven rack above the loaves to prevent them rising into a volcano-shape.
In a large bowl sift together the flours, Xanthan gum, baking powder, cinnamon, ginger and desiccated coconut. Whisk well to combine. Add the caster sugar and brown sugar and whisk again. If you see any large lumps of brown sugar, press them with the back of a spoon to break them up.
In a heatproof jug, melt the butter, then whisk in the oil, eggs, coconut cream, milk and vanilla extract.Pour all of the wet ingredients into the dry ingredients and mix well. The batter will be quite runny.
Use ice cream scoops (or put the batter into a jug and pour from that) to fill the loaf tin/s ¾ full. If you have too much batter for your tins, put the excess into muffin pans and cook them alongside, or after, the loaves.
Bake for 18-25 minutes for mini loaves, or 30-40 minutes for large loaves. Leave to cool in the tins for 10 minutes before transferring to a cooling rack.
Store in an airtight container for up to 2 days, for longer storage place in an airtight container or bag and keep in the freezer.To re-heat the loaves after freezing, simply take them out of the freezer, microwave for 20 or so seconds, and then toast until golden.
For the Lime Mascarpone:
Stir the mascarpone in a small bowl until smooth. Mix in the lime zest, and sifted icing sugar to taste. Store in a sealed container in the refrigerator for up to a week (or the use-by date on your mascarpone.)
Notes
Gluten Free Flour - I use my favourite homemade gluten free flour blend, but you can use a premade gluten free flour blend if you prefer.