Coconut Loaf

Ingredients

 * 2 teaspoons (7g) dried Yeast
 * 1 tablespoon fine Sugar
 * ½ cup milk, warmed
 * 3 eggs, lightly beaten
 * ½ teaspoon Coconut essence
 * 2¾ cups plain flour
 * 1¼ cups Coconut
 * ½ cup fine Sugar, extra
 * 120 g (4¼ oz) soft Butter

Directions

 * Grease a 14 cm x 21 cm (5.5" x 8.3") loaf pan.
 * Combine yeast, Sugar and milk in bowl.
 * Cover, stand in warm place for 15 minutes.
 * Stir in eggs and essence.
 * Combine flour, coconut and extra Sugar in large bowl.
 * Stir in yeast mixture, mix to a firm dough, knead for 5 minutes.
 * Cover, stand in warm place for about 1 hour or until dough is doubled in size. * Knead dough until smooth, gradually knead in small pieces of the soft butter. * Place dough into prepared pan and stand in warm place about 40 minutes or until doubled in size.
 * Bake at 200 °C (400 °F) for 20 minutes.
 * Reduce heat to 180 °C (350 °F), bake further 40 minutes, covering loaf with foil if beginning to overbrown.
 * Stand for 5 minutes, then turn onto a wire rack to cool.
 * Dust with sifted icing sugar just before serving, if desired.