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1
Preheat the oven to 350F.
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2
Sprinkle the coconut on an ungreased baking sheet and toast in the oven until lightly browned, about 3 minutes.
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3
Transfer immediately to a small bowl and let cool to room temperature.
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4
Place the ingredients in the pan according to the order the manufacturers instructions, adding the coconut with the dry ingredients.
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5
Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start.
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6
The batter will be thick and smooth.
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7
When the machine beeps at the end of the cycle, check the loaf for doneness.
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8
The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm a gentle pressure when touched with your finger.
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9
A toothpick or metal skewer will come out clean when inserted into the center of the bread.
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10
When the bread is done, immediately remove the pan from the machine.
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11
Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing.
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12
Wrap tightly in plastic wrap and store at room temperature.
