Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan thoroughly with nonstick spray.
Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won't take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color.
In a small bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, baking soda, salt and lemon zest, whisking thoroughly. Set aside.
In a large bowl, whisk together eggs, lemon juice, vanilla and brown sugar until smooth. Add in coconut milk and melted coconut oil, whisking until combined. Slowly stir in dry ingredients and mix until just combined. Fold in 1 1/3 cups toasted coconut (reserve the rest for topping) and chopped chocolate if using. Pour batter into the greased loaf pan.
Place loaf pan on a baking sheet and set in the oven. Bake for 40-50 minutes, or until center is set. If the top begins to brown, tent the bread with aluminum foil.
Remove and let cool for at least 20 minutes before cutting. Drizzle the bread with the salted honey butter and then sprinkle with the remaining toasted coconut. Serve warm or toasted with the salted honey butter. Bread will keep (covered) for 3-5 days.
Salted Honey Butter
Mix the melted butter with the honey in a small bowl. If desired warm the honey in the microwave for 15 seconds and then drizzle over the bread.
Honey Butter adapted from my [Blueberry Brie Cornbread Muffins | https://www.halfbakedharvest.com/roasted-blueberry-and-brie-cornbread-muffins-with-warm-honey-butter/]