If you bake with Coconut Flour you need to read this

Question: Is there a rule of thumb for baking with coconut flour. I made banana nut bread with the coconut flour. Sounded good to me. However the consistency of the uncooked bread dough was not the same when using regular wheat baking flour. It was very dry. Are more liquids needed in the recipes when baking with coconut flour?

Answer:
Adding Coconut Flour to Your Favorite Recipe:
Because Coconut flour does not contain any gluten, it will fall apart if you substitute it 100% for another flour in a wheat based recipe. You can, however, substitute up to 25% (15-20% is best) of that flour with coconut flour. In addition, whatever amount of coconut flour you use, you need to increase the liquid in your recipe by that same measure. So, for example, if your recipe calls for 2 cups of wheat flour, you could use 1 ½ cups of wheat flour, ½ cup of coconut flour, and ½ cup of additional liquid such as milk, water, or juice. This will greatly increase the fiber content of that food.

Using 100% Coconut Flour:
If you want to make foods that are gluten-free with 100% coconut flour, we suggest you pick up the book “Cooking with Coconut Flour” by Dr. Bruce Fife for initial guidance. These recipes came about by trial and error and were the foundational recipes and guidance for all the other recipes you will find on the internet. Prior to this book, recipes using 100% coconut flour did not exist, not even in the Philippines or any part of Asia. As a rule, you need to add approximately 6 eggs for every ½ cup of coconut flour you use in your recipe and will need to increase liquids because the fiber greatly absorbs liquid. Eggs will take the place of the gluten found in wheat, and help the fiber to stick together.
This information is from the following website which also has recipes for baking.
http://www.wildernessfamilynaturals.com/coconut_flour.htm