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1
Preheat oven to 350F.
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2
Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
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3
Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes.
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4
(Watch flakes carefully; edges burn quickly.)
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5
Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups).
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6
Leave oven on.
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7
Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl.
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8
Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes.
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9
Add eggs 1 at a time, beating well after each addition.
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10
Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.
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11
Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes.
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12
Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more.
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13
Cut into 1-inch-thick slices.
