350* oven.
Grease a 9 x 5 x 3 loaf pan with Baker's Joy or Pam for Baking with Flour and set aside.
Toast the 1/4 cup coconut: Spread coconut in 350* oven and bake for 2-3 minutes or until lightly golden. If you bake for the 4-5 minutes suggested by the book, your coconut will be darker, and will get even darker while baking.
Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a bowl. If using the pecans, take 1/2 teaspoon of the flour mixture and place in a separate bowl. Toss in the pecans and stir to coat. Set aside the pecans.
Cream the butter until fluffy, about 2-3 minutes.
Add in the brown sugar and combine for 1-2 minutes until combined.
Add in the egg and the egg yolks with the vanilla extract and beat until combined. Scrape the sides of the bowl to ensure ingredients combine.
Mix in the mashed bananas.
With the mixer on low, pour in the flour mixture in two additions. Stop the mixer and scrape down the sides of the bowl. Mix just until combined. STOP mixing when you see a few streaks of flour left.
Stir in the pecans and shredded coconut briefly. Stir by hand if you want so you DO NOT overmix. Stir JUST until the pecans and coconut are blended.
Scrape the batter into the prepared loaf pan. Smush the batter into the corners as evenly as you can.
Top with toasted coconut and bake for 40-55 minutes. Yes, that is a big range. In my oven, my bread was done by 50 minutes. I believe it may have been ready a few minutes prior to that even. Set your timer early and check with a tester. A toothpick inserted into the center of the loaf will come out clean. If it's goopy, it isn't done. The sides will pull away from the pan a little bit (which can be hard to see through the coconut).
Cool in the pan for 5 minutes and then pop out of the pan and cool on the cooling rack.
AFTER completely cooled, the coffee cake may be stored in a covered covered reusable plastic container.
