6 c. flour
1/2 c. oil
1/2 c. sugar
2 eggs, beaten
1 c. warm milk
1/2 yeast cake

Dissolve yeast cake in 3 ounces warm water, 1/2 teaspoon sugar. Let stand 10 minutes. Raise 2 1/2 hours.

COCONUT FILLING:

1 (14 oz.) bag coconut
2 eggs, beaten
1 c. milk
1 c. sugar
2 tbsp. flour
2 tbsp. butter
1 tsp. vanilla

Melt butter with flour, blend rest of mix into flour; cook to boil. Remove from stove; add coconut. (Optional - tint with food coloring if desired when cool.) Brush loaves with egg. Bake at 350 degrees for 30 minutes. 6 loaves.