Ladle the coconut batter into the prepared pans, filling each of them no more than two thirds full.
Bake the bread in the middle of the oven for 1 hour, or until it begins to pull away from the sides of the pans and the top is golden brown and crusty.
Remove the bread from the oven and let it cool in the pans for about 5 minutes, then turn the loaves out onto wire cake racks.