Trinidadian Sweetbread

Okay this is an oldie but an goodie!! I've been baking bread every Sunday and the only one that seems to appreciate it is my Dad, but this was gone in a matter of hours...

If you can’t find some of the ingredients at your supermarket try a Farmers Market or substitute it with something your own!!

INGREDIENTS (Nutrition)
2 cups Shredded Coconut
1 cup Granulated Sugar
1 lg Egg
3/4 cup Milk
1 tsp Vanilla Extract
1 tsp Angostura Bitters
1/2 cup Butter, softened
3 cup All-purpose Flour
3 tsp Baking Powder
1/2 cup Mixed Peel
1 cup Raisins
1/2 cup Maraschino Cherries
1/2 cup Currants

Pre-heat the oven to 350-F degrees and lightly oil a 9 inch by 5 inch bread pan.
In a mixing bowl, blend together the grated coconut, sugar, egg, and milk.
Add the vanilla, bitters, and butter; cream the mixture until thoroughly blended. Sift together the flour and the baking powder; add to the coconut-egg mixture. Add the mixed peel, raisins, maraschino cherries, and currants to the mix. Stir well with a wooden spoon to
blend the fruits through the dough-like batter. Pour the dough into the prepared bread pan and bake for 50 to 60 minutes. Let cool for several minutes before turning the sweet bread out onto a rack to cool completely.