Oil a baking tray with half the oil, reserve the rest. Pre-heat oven to 300 ºF (150 ºC)
In the mixer bowl mix flour, coconut milk, 1 teaspoon of coconut oil, salt, baking soda, and baking powder.
Knead using the hook attachment of the mixer, or by hand with a spatula and finish it with your hands. You will need to oil your hands as the dough will be very sticky (it should be somewhat-shaggy, hence the oiled hands).
Divide the dough into six portions and make into balls.
On an oiled baking sheet flatten the balls into circles of approximately 6" [10 cm] in diameter.
Cover the top with the coconut flakes.
Bake bread for 25 minutes, pinch with a skewer in the center to check for doneness (they will still be pale).
When the bread cools down to room temperature toast quickly but at a very high temperature to get the golden brown color on top.
The original recipe did not include the coconut crust on top, this is an experiment of mine that I ended up liking, as it adds another layer of texture to the bread. Take into consideration that, because it is unleavened, the bread is pretty "heavy", it is best served with fish or meat with a lot of sauce, as this is best used to scoop it and clean your plate.I tried doing it both by hand and with the mixer and both worked, but it is a lot easier with the mixer (and quicker as it only needed about a minute of kneading).