Two Cups Flour

Coconut Bread
1 Preheat oven to 350 F (176 C). Spray a 9 x 5 inch loaf pan with baking spray and line with overhanging parchment paper.
2 Place shredded coconut, lemon zest and lavender in a food processor and pulse until mixed into small pieces. Transfer to large bowl.
3 Add  flours, sugar, baking, powder and salt in a bowl. Hand stir together with a whisk.
4 In a separate medium bowl, mix together coconut milk, melted butter, egg, coconut rum, and vanilla.
5 Pour liquid mixture into dry mixture. Fold together with a rubber spatula until just mixed.
6 Transfer to loaf pan.
7 Bake on middle rack for 40-45 minutes or until a toothpick inserted into center comes out clean or with a few crumbs.
8 Place loaf pan on cooling rack to completely cool.
Toasted Coconut
1 Line a baking tray with parchment paper and spread coconut flakes in an even layer.
2 Bake at 325 F for 3-4 minutes or until lighly golden on the edges. Remove pan from oven and let coconut cool.
Coconut Vanilla Glaze
1 Combine ingredients in small bowl. Whisk together until smooth.
2 If you want a thicker glaze add 1/4 cup of powdered sugar at a time and stir. For thinner glaze add a teaspoon of milk and stir until desired thickness.
Assemble
1 Place cooled loaf on serving dish.
2 Spoon glaze over bread, then top with shredded coconut.
3 Slice and serve.