Sweet Coconut Bread - cooking recipe

Ingredients

3 1/2 cups brown sugar
2 (8 ounce) packages grated coconut
1 cup all-purpose flour
3/4 cup seedless raisins
4 ounces candied mixed fruit peel
4 ounces fresh cherries, pitted and cut into small pieces
1/4 cup baking powder
1 tablespoon mixed essence
1/2 teaspoon ground nutmeg
1 cup margarine
1/2 cup shortening
1/2 cup milk
1/2 teaspoon salt
1 tablespoon water, or more if needed
5 teaspoons white sugar, or more to taste

Preparation

Preheat oven to 300 degrees F (150 degrees C). Grease five 8x4-inch baking pans.
Combine brown sugar, coconut, flour, raisins, fruit peel, cherries, baking powder, mixed essence, and nutmeg in a large bowl using a large wooden spoon.
Combine margarine and shortening in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Pour melted mixture into flour mixture, alternating with milk, until batter is just mixed. Add water, a teaspoon at a time, if more moisture is needed.
Pour batter into the prepared baking pans, smoothing the tops with the back of a wet spoon. Sprinkle white sugar over each loaf.
Bake in the preheated oven until a toothpick or skewer inserted in the middle comes out clean, about 1 hour. Cool in the pans for 5 minutes. Invert onto cooking racks.