Lightly whisk eggs, milk and vanilla together. Sift flour, baking powder and cinnamon into another bowl, add sugar and coconut and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined.
Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
Pour into a greased and floured 21 x 10cm loaf tin and bake in the oven for 1 hour, or until bread is cooked when tested with a skewer.
Leave in the tin to cool for 5 minutes, remove to cool further on a wire rack.
Serve in thick slices, toasted, buttered and dusted with icing sugar.