Preheat oven to 350°

Generously grease a 4 1/2 x 8 1/2" loaf pan.

In a large bowl mix together almond flour, tapioca flour, coconut flour, baking powder, salt, coriander, nutmeg and lemon zest.

In a medium bowl whisk together coconut cream, maple syrup, and eggs.

In an electric mixer beat butter on medium until light and smooth.

Slowly add 1/3 flour mix, 1/2 cream mix, 1/3 flour mix, 1/2 cream mix and remaining flour.

Mix until blended. Pour into prepared loaf pan.

Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.

Let cool in pan for 10 minutes and then remove to cool completely.

Serve immediately. Keep uneaten portions wrapped and in fridge for up to 3 days.