Coconut and Raisin Loaves

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon grated nutmeg
• 2 cups grated unsweetened fresh coconut (from 1 coconut, see Notes)
• 3/4 cup dark raisins
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup milk, plus additional if necessary
• 2 large eggs, well beaten
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon rose water (available at specialty markets and some pharmacies)

1. Position a rack in the center of the oven, and preheat to 350.
2. Lightly butter two 8- by 4-inch loaf pans.
3. Dust the pans with flour, and knock out the excess.
4. In a large bowl, sift together the flour, sugar, baking powder, cinnamon, salt, and nutmeg.
5. Stir in the coconut and raisins.
6. In a medium bowl, whisk together the melted butter, milk, eggs, vanilla and almond extracts, and rose water.
7. Stir the liquid into the dry ingredients to make a soft biscuit-like dough.
8. (The exact amount of milk depends on the moistness of the coconut.
9. Stir in additional milk, 1 tablespoon at a time, if necessary.)
10. Divide the dough evenly between the two prepared loaf pans, smoothing the tops.
11. Bake until a toothpick inserted in the center of a loaf comes out clean, 45 to 50 minutes.
12. Cool the loaves for 10 minutes on a wire cake rack.
13. Then invert them onto the rack, unmold, and allow to cool completely.

allpurpose, sugar, baking powder, ground cinnamon, salt, nutmeg, coconut, dark raisins, unsalted butter, milk, eggs, vanilla, almond, water

Taken from www.cookstr.com/recipes/coconut-and-raisin-loaves (may not work)