In a bowl, mix together flour, sugar, salt and yeast.

Add coconut, coconut milk and coconut oil and knead to form a slightly sticky dough.

Keep kneading the dough on counter for 10 minutes until smooth, soft and elastic.

Cover with cling film and set it aside until double in volume.

Preheat oven to 200°C.

Punch the dough down and shape it into a rectangle.

Now start rolling it into a tight log and pinch ends.

Grease a 4" * 8" loaf tin and place the log seam side down.

Cover and set it aside for 20 minutes.

Bake the bread in preheated oven for 35 - 40 minutes.

Remove from oven, allow it to cool for a few minutes before flipping it on to a wire rack.

Allow it to cool completely.

Slice it up and serve.