Coconut Bread

	1 freshly grated coconut	1 1/2 pounds flour
	3/4 cup coconut water		2 1/2 teaspoons baking powder
	    (withheld from the water	1/2 teaspoon each cinnamon,
	    in the nut)	  		    nutmeg and ginger 
	1/2 pound granulated sugar	1/4 teaspoon each cloves and	
	1/2 pound brown sugar		    allspice				
	1/2 pound butter 	  	1/2 teaspoon salt    	
	3 eggs    			1/2 pound raisins, washed
	1 teaspoon vanilla essence	1/4 pound cherries, optional
	1 teaspoon almond essence					
		
	
	Cream the sugars and butter until fluffy, add the eggs, essences 
	and coconut, coconut water and raisins.  In a separate container 
	mix the flour, baking powder, spices and salt. Add these dry 
	ingredients gradually to the wet mixture, stirring well after 
	each addition.  Spoon the mixture into a greased and floured 
	loaf pan and sprinkle with brown sugar, a pinch each ginger 
	and nutmeg.
  
	Bake in a preheated 325 degree, oven for 45 minutes to an 
	hour, or until tester comes out clean. Brush the top of the 
	hot loaf with melted butter for a nice finishing touch.        

	*Coconuts are plentiful in most Caribbean islands and are 
	used in a variety of dishes.  Barbadians especially like 
	Coconut Bread which is also known locally as Sweet Bread
	(not to be confused with American sweet breads). 
	Coconut Bread is often eaten alone, but is commonly 
	savored with a nice hot cup of tea.