It is tasty, lightly sweet, and bakes up beautifully. You can find the recipe here. The only change I made was the use of Mounds coconut, which is sweetened (it was the only coconut I had!) and, if I were to use it again, I would definitely run it through the food processor to grind the flakes a bit.
I still love banana bread best, but I had no problem toasting a slice of coconut bread, slathering it with a bit of butter, and enjoying it with breakfast. And with lunch. And as an afternoon snack.
There’s no shame in being second-best.