Preheat the oven to 325 degrees fahrenheit.

In a bowl, add the eggs and coconut and rum extracts, then whisk together.

Add the sugar and whisk together again.

In a separate bowl add all the dry ingredients of flour, baking powder and soda, and salt.

Whisk these together.

Alternate adding the buttermilk, vegetable oil, and egg mixture into the dry mixture, about half of each at a time, mixing in between.

Lastly stir in the shredded coconut.

Take your loaf pans and if they aren’t silicone, spray with baking spray, coat in shortening/butter, or place parchment in the bottoms for easing removal after baking.

Fill each mini loaf pan ½ - ⅔ way full with batter.

Place in the oven for 40-45 minutes or until a toothpick comes out clean.

Place an extra ¼-½ cup of shredded coconut on a sheet pan and place in the oven for 5 minutes or until golden brown.

Remove those from the oven and set aside for later.

While the mini loaves are baking, place the water, sugar, brown sugar, and butter in a saucepan or pot.

Cook on medium heat over the stove while stirring until the mixture begins to boil.

This glaze will look pretty wet until you remove from the heat it will thicken only slightly.

Add the coconut and rum extracts once removed from heat and stir together.

Once the coconut rum bread is out of the oven, pour this glaze over each mini loaf, letting the glaze seep down the sides of the pan. Immediately sprinkle the toasted shredded coconut on top.

Let the glaze cool for about 5-8 minutes on the loaves. You want the glaze to have a bit of a hardened top on the coconut rum loaves.

Remove from the pan and enjoy!