I did make a few changes to the recipe. Instead of 2 cups of water, I used a 13.5 ounce can of coconut milk and enough pineapple juice to equal 2 1/4 cups of liquid. After letting it soak for 30 minutes I used my immersion blender to further chop up the coconut. I also used 3/4 cup of pineapple juice instead of warm water to activate the yeast. I had about 1/4 cup of pineapple juice left from the two 6 ounce cans of pineapple juice that I used in the coconut mixture and yeast mixture, so I added it when I added all the ingredients to the yeast. I used 2lbs of cake flour and 1lb of regular flour, although, I didn't need all of it to get the dough to the correct consistency. I started with the cake flour and then added regular flour until smooth and elastic.
This was pretty good. I still haven't mastered yeast and I did attempt to cut the recipe in half, so I won't comment on texture, but the flavor was relatively bland and I couldn't even tell there was coconut in it.