2 1/4 c. shredded coconut
1/3 c. butter
3/4 c. sugar
2 c. all-purpose flour
1 c. pureed bananas
2 eggs
3 tbsp. milk
2 tbsp. sugar
1/2 tsp. almond extract
1/4 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Heat the oven to 350 degrees and grease a 9 x 5 x 3 inch loaf pan. Toast 1 cup of shredded coconut on a cookie sheet, stirring occasionally. Cool and set aside. Cream butter, add sugar and eggs. Mix until smooth. Incorporate milk and extracts.

In separate bowl sift flour, baking powder, salt, baking soda. Mix into butter and egg mixture. Add banana and toasted coconut. Mix. Place dough in a greased loaf pan. Combine sugar and leftover coconut. Sprinkle over dough. Bake 50 minutes or until toothpick comes out clean. Remove loaf from pan and place on cooling rack.