1: Preheat your oven to 350°F (175°C).
2: Gently warm the banana leaves to make them pliable, then line a 9-inch round baking dish with them, and grease the leaves with butter or oil.
3: In a large bowl, whisk together the cornmeal, white rice flour, coconut flour, kosher salt, and baking soda.
4: In a separate bowl, beat the eggs, then stir in the coconut milk and maple syrup until well combined. Gradually whisk in the melted butter.
5: Pour the wet ingredients into the dry ingredients and fold until just combined.
6: Fold in the shredded coconut.
7: Pour the batter into the prepared baking dish, smoothing the top with a spatula.
8: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9: Let the cornbread cool in the pan on a wire rack for 10 minutes, then remove from the dish and allow to cool completely on the rack.
10: Serve warm or at room temperature, cut into slices.
11: Optional: garnish with toasted coconut flakes.
