Coconut Bread

Ingredients

 * ½ cup of butter (soften at room temperature)
 * 1 large coconut opened, peeled and finely grated
 * 3 cups of all purpose flour
 * ½ cup of milk
 * 1 cup [[granulated sugar|
 * 1 tbsp pure vanilla
 * 1 tbspbaking powder
 * ½ tsp ground cinnamon
 * ½ tsp salt

Directions

 * 1) Preheat the oven to 350°F.
 * 2) With a pastry brush, spread 1 tbsp pf softened butter evenly over the bottom and sides of three 3½ x 7 inch loaf pans.
 * 3) Sprinkle 1 tbs.
 * 4) Of the flour into each pan and tip the pans from side to side to spread it evenly.
 * 5) Then invert the pans and rap the bottom sharply to remove any excess flour.
 * 6) Set aside.
 * 7) Sift the remaining 5 cups of flour, the sugar, baking powder, cinnamon, cloves and salt into a deep bowl.
 * 8) Add the grated coconut and with your hands or a large spoon.
 * 9) Mix all the ingredients together well.
 * 10) Pour in the milk, ½ cup at a time, and blend thoroughly after each addition.
 * 11) Then stir in the 4 tbs.
 * 12) Of melted butter.
 * 13) Ladle the coconut batter into the prepared pans, filling each of them no more than two thirds full.
 * 14) Bake the bread in the middle of the oven for 1 hour, or until it begins to pull away from the sides of the pans and the top is golden brown and crusty.
 * 15) Remove the bread from the oven and let it cool in the pans for about 5 minutes, then turn the loaves out onto wire cake racks.
 * 16) Serve the coconut bread either warm or cool.