Coconut Loaf

• 4 cups unbleached white flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• Pinch of nutmeg
• 1/2 cup sugar or 1/3 cup honey
• 2 cups unsweetened fresh grated coconut
• 3/4 cups raisins
• 1/2 cup melted butter
• 1 egg, lightly beaten (optional)
• 2 teaspoons vanilla extract
• 1 teaspoon rose water
• 1 teaspoon almond extract
• 3/4 to 1 cup liquid (milk or unsweetened coconut milk)

1. Sift all the dry ingredients together in a mixing bowl.
2. Add the butter, egg and honey, if used, and mix thoroughly.
3. Add vanilla extract, rose water and almond extract then add 3/4 to 1 cup milk or unsweetened coconut milk (the consistency should be like a biscuit dough, not wet).
4. Knead for 10 minutes.
5. Divide the dough in half.
6. Place in two greased loaf pans.
7. Brush the tops of the loaves with the remaining liquid and bake in a 350-degree oven for 40 minutes or until a cake tester comes out dry.

unbleached white flour, baking powder, salt, cinnamon, nutmeg, sugar, coconut, raisins, butter, egg, vanilla, water, almond, liquid

Taken from cooking.nytimes.com/recipes/501 (may not work)