Preheat oven to 350F.

Whisk together the eggs, sugar and melted butter until sugar dissolves.

Stir in the buttermilk, and lemon extract, mixing until smooth.

Add the salt and baking powder, then add the flour gradually, mixing into a smooth batter.

Fold in one cup of the coconut, reserving the last half cup.

Spray a 6-cavity mini loaf pan with baker's release spray.

Divide batter into cavities, filling no more than 2/3 full (this should fit exact if you use the Circulon pan).

Sprinkle remaining coconut over the top of the batter.

Bake for 30 minutes or until a toothpick can be inserted and removed without wet batter clinging to it.

Cool in pans 15 minutes, then remove and finish cooling the loaves on a wire rack.

When the loaves have cooled completely, whisk together the lemon drizzle and spoon over the tops and allow to dry and set.