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Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper.
In a large mixing bowl, crack eggs and whisk until frothy. Add honey or maple syrup and continue whisking until smooth and slightly pale.
Stir in Greek yogurt until fully incorporated. Mix in vanilla extract for extra aroma.
In a separate bowl, combine shredded coconut, almond flour, baking powder, and salt. Add dry ingredients to wet in two batches, gently folding everything together.
Pour the thick batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle extra shredded coconut on top if desired.
Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve warm or at room temperature. Drizzle with extra honey, maple syrup, or a dollop of fresh coconut yogurt for added flair.