Preheat oven to 350°F.
Sift together the flour, salt, dry milk powder, and sugar and salt in a large bowl. Add the dry yeast and mix well.
Once combined, make a well in the flour mixture and add in one beaten whole egg and egg white, softened butter and vegetable oil and mix.
Gradually add coconut milk and shredded coconut and mix to form a soft dough.
Transfer the dough onto a floured surface and knead for 20 minutes until the dough becomes smooth and elastic.
Roll the dough into a big ball and put into a greased bowl. Cover the bowl with plastic wrap and leave in a warm place to allow dough to rise until it doubles in size, which will take an hour or so (for faster rising, warm the coconut milk in a saucepan until bubbly).
When the dough has risen, punch it down with your fist and transfer to a lightly floured surface and knead for another 10 minutes. T
Then place dough in a greased bread pan and brush lightly with egg wash made with the second whole egg.
Allow to bake for 35 minutes or until top has browned and dough has cooked through.
Serve when cooled slightly.