Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In small bowl, stir together 4 tablespoons of the butter and 1/2 teaspoon of the coconut extract. Remove dough from can. Stretch dough to 16-inch length. Cut loaf crosswise into 4 pieces. Press down on each piece to flatten slightly. Cut 3 diagonal 1/4-inch-deep slashes on top of each piece of dough. Lightly brush bottom of each piece of dough with butter mixture; place on cookie sheet. Lightly brush tops of dough with butter mixture. Reserve remaining butter mixture.
Bake 18 to 20 minutes or until golden brown. Lightly brush hot rolls with butter mixture. Cool.
Increase oven temperature to 400°F. Place fish fillets on same paper-lined cookie sheet. Bake 10 minutes.
Meanwhile, in small bowl, stir together 1/3 cup marmalade, remaining 3 tablespoons melted butter and 1/2 teaspoon coconut extract and salt; blend well. Remove fish from oven; brush with marmalade mixture. Return to oven; bake an additional 10 minutes. Remove fish from oven; turn and brush with marmalade mixture. Top each fillet with 1 tablespoon of the coconut. Return to oven; bake 5 to 6 minutes or until coconut is lightly browned. Remove from oven; turn fish. Brush tops of fillets with orange marmalade; top each with 1 tablespoon coconut. Return to oven; bake 5 to 6 minutes or until coconut is lightly browned. Place four pieces of Swiss cheese on each fish fillet. Bake 3 to 4 minutes or until cheese is melted.
Meanwhile, in small bowl stir together mayonnaise and 2 tablespoons marmalade; mix well.
Set oven control to broil. Cut each bread piece in half horizontally. Brush cut sides with remaining flavored butter; place, cut side up, on cookie sheet. Broil 3 to 4 inches from heat 2 to 3 minutes or until toasted. Spread 1 tablespoon mayonnaise mixture on bottom of each bun; top each with fish fillet, tomato slice and 1 tablespoon of onion and top of bun.