• Preheat the oven to 350 degrees. Grease loaf pan with coconut oil or butter. Set aside.
• In the bowl of a stand mixer {or a regular bowl}, beat together coconut oil or butter and sugar. Beat until fluffy.
• Add eggs one at a time, beating after each addition. Add the coconut or vanilla extract. Scrape down the sides of the bowl and beat until the mixure is uniform.
• Add the mashed bananas until incorporated. It may look curdled -- that's ok!
• In a separate bowl whisk together the dry ingredients - flour, baking soda and salt. Add the dry ingredients slowly to the wet mixture. Fold or mix gently until just incorporated. Add the shredded coconut and fold in until just mixed.
• Pour the mixture into the prepared baking pan and top with and additional ¼ cup of coconut flakes. Bake for 35 minutes, then lightly cover the top with a piece of foil {this will prevent the top from burning while the inside is still baking}. Bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean or with some moist crumbs.
• Remove from oven and allow to cool for 20-25 minutes.

Make Glaze

• In a small bowl, whisk together powdered sugar, lime juice and lime zest. You'll want it to be thick but thin enough to drizzle. If it becomes too thin, add more powdered sugar; too thick and add a few more drops of lime juice.
• Drizzle the glaze over the the top of the cooled bread and let set before slicing.