Grannies usu­al­ly have the 'sweet-hand' for sweet bread. It has to be the right weight, with just the right amount of co­conut and and crunch, hard ex­te­ri­or. This recipe gives you a sweet bread with all of that and more. It's creamy, nos­tal­gic and per­fect with a cup of tea.

IN­GRE­DI­ENTS

2 pounds flour

1 large dried co­conut, grat­ed

¼ tea­spoon ground nut­meg

¼ tea­spoon ground cin­na­mon

2 ta­ble­spoons bak­ing pow­der

¼ tea­spoon yeast

¼ pound lard

¼ pound but­ter

1 ½ cups gran­u­lat­ed sug­ar

1 ta­ble­spoon vanil­la essence

½ 395 gram-tin con­densed milk

1 cup evap­o­rat­ed milk

Cur­rants, cher­ries, mixed fruits

Brown sug­ar, for top­ping

DI­REC­TIONS

1 In a large bowl, mix all dry in­gre­di­ents to­geth­er.

2 Add but­ter and lard. Cut and work in the fats with dry in­gre­di­ents un­til it turns crumbly.

3 Add milk, vanil­la essence and gran­u­lat­ed sug­ar and 1 cup warm wa­ter; mix well.

4 Grease 2 loaf pans with lard and but­ter. Then, pour mix­ture.

5 Pre­heat oven to 350°F.

6 Let rise for 30 min­utes.

7 Bake for 45 min­utes.

8 Let cool then, slice and serve.