Barbadian Coconut Sweet Bread

• 3/4 cup butter
• 1/2 cup raw sugar
• 2 cups self raising flour
• 2 cups plain flour
• 4 ounces desiccated coconut
• 1 teaspoon pumpkin pie spice
• 2 teaspoons vanilla
• 1 tablespoon rum
• 2 eggs
• 2/3 cup milk
• 1 tablespoon caster sugar, blended with
• 2 tablespoons water, to glaze

1. preheat oven to 350.
2. grease 2 1-lb loaf pans or 1 2-lb pan.
3. place the butter and sugar in a large mixing bowl and sift in all of the flour.
4. rub ingredients together with your fingertips till the mixture resembles fine breadcrumbs.
5. add the coconut, mixed spice, vanilla, rum, eggs and milk.
6. mix together well with your hands.
7. if the mixture is too dry, add more milk.
8. knead on a floured board till firm and pliable.
9. halve the mixture and place in loaf pans.
10. glaze with sugared water and bake for about 1 hour, till skewer inserted into loaf comes out clean.

butter, sugar, flour, flour, coconut, pumpkin pie spice, vanilla, rum, eggs, milk, caster sugar, water

Taken from www.food.com/recipe/barbadian-coconut-sweet-bread-232728 (may not work)