Cream butter and sugar. Beat in eggs. Add milk, lemon juice and almond extract. Add flour, baking powder, soda, and salt. Mix together. Stir in bananas and fold in coconut. Pour into greased and floured loaf pan. Bake at 325° for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Turn out on wire rack to finish cooling. To toast coconut: Spread coconut on baking sheet. Bake at 350° stirring every few minutes, until browned.