Adapted from chron.com
cup flaked coconut, toasted, divided use
cups all-purpose flour
teaspoons baking powder
cup coconut milk or regular milk
¹⁄3 cup butter, melted
cup, plus 1 tablespoon lime marmalade, melted, divided use
* Preheat the oven to 350 degrees. * Prepare a 9x5x3-inch loaf pan. * Toast the coconut by placing in a baking pan, at 350 degrees for 5-7 minutes, watching carefully and stirring a few times to prevent burning. * In a large bowl stir together the flour, sugar, baking powder and salt. * In a medium bowl beat the egg with a fork, stir in the coconut milk and melted butter. * Add the egg mixture to the flour mixture. * Stir just until moist; batter will be thick and lumpy. * Spread ¹/3 of the batter into the prepared loaf pan. * Spoon ½ of the marmalade (reserving 1 tablespoon for the top of the bread) onto center of the batter, repeat with the other third of the batter, followed by the remaining ½ of the marmalade, top with the remaining third of the batter. * Take a thin metal spatula or knife and run it thru the batter lengthwise, swirling back and forth to create a flavor swirl of marmalade in the bread. * Bake at 350 degrees for 55-60 minutes or until loaf springs back at touch. * Do not over bake. * Prior to serving, melt the remaining tablespoon of marmalade and spread on the top of the loaf, followed by the remaining toasted coconut. * Slice and serve.