Preheat the oven to 350°F.

Grease and flour a 9 X 5 X 3 inch loaf pan.

Pour the muffin mix into a medium bowl and stir to break up any lumps.

Add the coconut, egg, 1/2 cup water, and vanilla.

Stir until moistened, about 50 strokes.

Pour into the prepared pan.

Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack for 15 minutes before slicing.

*To toast coconut: Preheat the oven to 325°F. Spread the coconut in a single layer on a baking pan with sides. Bake, stirring frequently, until light golden brown, about 5 to 7 minutes.*