Preheat oven to 350°F / 180°C / Gas mark 4.

Line a loaf pan (8.5 x 4.5in.) with parchment paper or lightly coat with baking spray. Set aside.

In a medium mixing bowl, combine flour, baking powder, sugar, salt, and 1 cup coconut. Whisk to combine well.

In a small mixing bowl, or glass measuring cup, combine eggs, coconut milk, melted butter, coconut extract and vanilla extract. Whisk to thoroughly combine.

Make a well in the middle of the bowl with the dry ingredients.

Pour wet ingredients into the well and using a rubber spatula, gently fold batter to combine, making sure to scrape the bottom of the bowl. Do not overmix, stop when you no longer see big pockets of flour.

Pour the batter into the prepared loaf pan, and smooth the top.

Top with remaining 1/2 cup of coconut.

Bake for 55 - 65 minutes (mine took exactly 62 minutes), or until a tester comes out with only a few moist crumbs stuck to it.

Let the coconut bread cool in the pan for 15 - 20 minutes, then remove from the pan and place on a wire cooling rack. Wait until bread is almost completely cooled before slicing.