1/2 cup of each: raisins, cherries, and mixed glazed fruit.
1 cup of coconut water
(Additional fruits and sugar)
Preheat the oven to 350 degrees.
Grease a loaf pan with butter and flour. (note: loaf pan can be substituted for muffin pans etc)
Place butter out to soften and scale all ingredients.
Take the coconut and hold it firmly in one hand. In the next hand hold a knife with the back facing the coconut. Tap the coconut over a bowl and rotate while hitting. Keep the coconut water as we will use it later. When it’s cracked take a spoon or knife and take out the coconut meat. Grate the entire coconut.
Add the sugar and egg to the grated coconut and mix well. Add essence and bitters.
In another bowl take the flour, baking powder, cinnamon and nutmeg mix well and set aside.(note: any spices that you like can be added)
Take coconut mixture and add the butter (note: room temperature butter is best as it incorporates better)
In a large bowl add the flour mixture, coconut mixture, coconut water and regular water.
Mix all ingredients. Keep adding water until it is a nice smooth dough.
Add fruits (note: any dried or glazed fruits cab be added )
Place mixture into the greased pan. Add fruits to the top and sprinkle sugar on top.
Put into the oven to bake for 50 minutes to an hour. After the time has passed stick a knife or fork. When it comes out clean it is ready. Run the knife around the pan and take out the sweetbread.