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Mix all the dry ingredients together in a large bowl - the flour, yeast, sugar, salt, and spice.
Add the butter and mix it into the flour until crumbly.
Add the shredded coconut and coconut milk (slightly warmed to activate the yeast faster).
Knead the dough for a few minutes to combine all the ingredients well.
Place the dough in a lightly greased bowl. Cover and set aside to rest for about 20-25 minutes before baking.
Generously butter a baking dish or a regular baking tray.
Place the dough in the baking dish and press it down to squeeze out all the air. As you press down, spread it out and make the ends a little bit thinner than the middle part.
Using a fork, poke holes all over the surface of the dough. Then let it rest again for about 15-25 minutes. In the meantime, preheat the oven to 400°F/200°C.
Bake the bread for about 20 minutes, or until it’s light golden brown. Allow it to cool completely before cutting it.