Whisk together the first 3 ingredients in one bowl, the next eight in another. Gently mix together the dry ingredients into the wet using a silicone spatula and a gentle folding technique, just until dry ingredients are moistened (lumps and chunks of banana may remain); gently stir in ½ cup coconut and the nuts. Scoop batter into a 9x5" loaf pan sprayed lightly with cooking spray (bottom and long sides lined with parchment); sprinkle with remaining coconut. Bake in a preheated 350° oven until a wooden skewer inserted into the center of the loaf comes out clean, with just a few moist crumbs attached (60-70 min.). If necessary, tent bread loosely with foil in last 20 min. of baking to prevent coconut from burning. Cool loaf in pan 10 min.; remove loaf to a wire rack. Mix the last three ingredients in a small bowl until smooth, using just enough juice to make a very thick glaze of drizzling consistency. Drizzle glaze over the loaf 1-2 times while warm; cool cake completely 2-3 hrs. Drizzle with remaining glaze to taste.