-
1
Grease a 5x8 inch loaf pan.
-
2
Combine the warm milk and sugar in a bowl, stir in the yeast and allow to prove in a warm place for approximately 15 minutes, the yeast shouls have gone all bubbly.
-
3
Add the eggs and ethe coconut essence.
-
4
Mix the flour, desicated coconut and the rest of the sugar in large bowl.
-
5
Stir in yeast mixture until you have a firm dough.
-
6
Turn out onto a floured surface and knead for 5 minutes.
-
7
Place back into a bowl, cover and allow to rise in a warm place for about 1 hour or until dough is doubled in size.
-
8
Punch down the dough and knead until smooth.
-
9
Bit by bit knead in small pieces of the soft butter.
-
10
Place dough into the greased loaf pan, cover and stand in warm place about 40 minutes or until doubled in size.
-
11
Bake in a preheated oven at 200C/400F/Gas6 for 20 minutes.
-
12
Reduce heat to 180C/350F/Gas4 and bake for a further 40 minutes.
-
13
You might need to cover the loaf with foil if it begins to get to brown.
-
14
Remove from oven and allow to stand for 5 minutes, then turn onto a wire rack to cool.
-
15
If you want you can dust it with icing sugar just before serving.
