Preheat oven to 170C. Brush a 23 x 13 x 7 cm loaf tin with Coconut Oil. Line the base and sides with baking paper. Place the olive margarine, 2 teaspoons stevia, 90g coconut, buttermilk and eggs in an electric mixer bowl and beat briefly until combined. Add the sifted kamut white flour and vanilla flavored baking powder and beat on low speed to combine. Continue to beat on medium speed for 1 minute more, until the mixture is smooth and creamy. Do not overbeat. Carefully spoon the mixture into the tin and smooth the surface with a spatula. Sprinkle the combined extra coconut and sugar over the top of the mixture. Bake for 45 – 50 minutes or until a skewer comes out clean when inserted in the centre of the cake. Cover the cake loosely with foil during the last 15 minutes of cooking to prevent the coconut topping from browning too much. Set the cake aside for 5 minutes before turning onto a wire rack to cool.