Coconut Bread

Preheat oven to 350. Butter and flour a 9x5x3″ loaf pan, knocking out excess flour. Spread 3 c coconut in large shallow baking pan (1″ deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20-25 min. (Watch carefully; edges burn quickly) Cool completely in pan on a rack, about 15 min, then grind in a food processor to a coarse meal, about 40 sec (1.25 c). Leave oven on. Stir together flour, ground coconut, and remaining cup of untoasted coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1-2 min. Add eggs one at a time, beating well after each addition. Whisk 1 c water into flour mix, then add egg mix, whisking just until well blended. Pour batter into pan, smoothing top, 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 hr 10 min. Cool to warm in pan n rack, 10-15 min, then turn out of pan and set right side up on rack to cool completely.

Coconut 4 c sweetened
Flour 2 c self-rising
Butter 0.5 c, unsalted, softened
Sugar 0.5 c
Egg 2 large