Coconut Sweet Bread - Trinidad

• 4 1/2 cups flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 1/4 cups granulated sugar
• 1 cup chopped dried mixed fruit
• 1 cup raisins or 1 cup sultana
• 3 cups coconut, grated (not dried or sweetened)
• 1/4 teaspoon cinnamon, ground
• 1/4 teaspoon nutmeg, grated
• 2 eggs, well-beaten
• 1/2 cup evaporated milk
• 2 teaspoons almond essence
• 1/2 lb butter (melted) or 1/2 lb margarine (melted)

1. Mix and sift flour, baking powder and salt four times.
2. Add sugar and fruit; blend evenly.
3. Add coconut, cinamon and grated nutmeg and stir well.
4. In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
5. Make a well in the flour mixture.
6. Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
7. DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
8. Pile into 2 non-stick or greased loaf tins.
9. Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
10. OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.

flour, baking powder, salt, sugar, mixed fruit, raisins, coconut, cinnamon, nutmeg, eggs, milk, almond essence, butter

Taken from www.food.com/recipe/coconut-sweet-bread-trinidad-190905 (may not work)