Ingredients:

	1/2 Cup (1 stick), unsalted, melted butter (plus more for greasing pan)
	3 Cup all purpose flour
	1 Tbs baking powder
	1 Tsp salt
	1 Tsp ground cinnamon
	1 Cup brown sugar, packed
	2 Eggs, lightly beaten
	1 Tsp vanilla extract
	Zest of 1 lemon, finely grated
	1 1/2 Cup unsweetened coconut milk
	1 1/2 Cup shredded coconut, toasted*

Prepares  Unknown (Recommend two loaves)

Preparation time: Unknown

Bake Time:  1 to 1 1/4 hours

	Preheat oven to 375 degrees.
	Grease the bottom sides of a 9 X 5 loaf pan with butter.
	In a large bowl, mix flour, baking powder, salt & cinnamon.
	In another large bowl whisk together the melted butter, brown sugar, eggs, vanilla & lemon zest.
	Pour in the coconut milk, and whisk together with the  other wet ingredients.
	Pour the wet ingredients in with the dry ingredients, and fold together until you have a smooth batter.
	Gently fold in the toasted coconut until evenly distributed.
	Pour batter into prepared loaf pan, set on cooking sheet and bake for 1 - 1/4 hours.  (Toothpick comes out clean when inserted in center).
	Rotate pan while baking to insure even browning.
	Let cool completely before slicing.
	Serve with Sweet Pineapple Butter

For toasted coconut, preheat oven to 350F.  Spread coconut on cookie sheet & bake for 15 minutes, stirring periodically.