Coconut Bread from Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram

Ingredients

• 1 cup sugar
• 1 teaspoon coarse salt
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup (2 sticks) butter, melted and cooled
• 1 large egg, lightly beaten
• 2 cups finely grated fresh or frozen unsweetened coconut
• ⅓ cup raisins (optional)
• 1 teaspoon mixed essence or vanilla extract
• ½ cup coconut water
• ½ cup evaporated milk
• Sugar for dusting
• ½ teaspoon coconut extract