I love coconut! I am still waiting for Tip Top to bring out "coconut icecream", as Symon told me he had some while in Fiji years ago. 

Anyway, to fill the bottomless pits (male stomachs) around here, I seem to need to bake every few days... and this one is so easy and really yum! It has no butter or oil in it, yet it is really moist.

Ingredients

2 large eggs

1 teaspoon vanilla essence

1/4 teaspoon almond essence (optional)

1/4 teaspoon salt

1 1/2 cups milk

1 1/2 cups coconut

1 1/2 cups sugar

2 cups self-raising flour

Grease and line a loaf tin. Break the eggs into a medium-sized mixing bowl, add the essences and salt, then the milk, and beat with a fork or rotary beater until combined.
Measure the coconut, sugar and flour into another container and mix well. Add to the egg mixture and mix gently until combined. Do not overmix. Pour into the prepared tin.

Preheat the oven to 180degC. When you put the loaf in, turn the oven down to 160degC, otherwise the top of the loaf browns too fast. Bake for 40-60 minutes until the centre feels firm and a skewer, pushed right down to the base comes out clean. Remove from the loaf tin after about 5 minutes, and leave to cool on a rack.

Taken from Alison Holst's "Dollars and Sense Cookbook". You rock Alison!