Preheat oven to 375 degrees F. Grease a 9-inch by 5-inch loaf pan with coconut oil.

In a medium/large mixing bowl, whisk together the flour, oats, baking powder, salt and cinnamon. Stir in flax seeds and 1/2 cup shredded coconut, then mix in the dried fruit, pecans and dark chocolate.

In a separate, medium mixing bowl, whisk together the coconut oil, orange zest, mashed banana, honey, egg and vanilla. If the coconut oil seizes up when mixed with the other ingredients, microwave for a few seconds until it melts again.

Pour the wet ingredients into the dry ingredients and stir using a rubber spatula or wooden spoon until just combined. Pour the batter into loaf pan and sprinkle the top with the remaining 1/4 cup coconut and sugar.

Bake until a toothpick inserted into the center comes out clean, about 50 minutes. Let the bread cool in the pan ten minutes, then transfer to a wire rack to finish cooling. Slice with serrated bread knife. Store at room temperature in an air-tight container for up to five days.