1 grated coconut
1 lb. flour
1 lb. butter
1 c. sugar
4 med. eggs
1 tsp. vanilla essence
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 lb. raisins
1/4 lb. currants
1/4 lb. orange peel
1/4 lb. cherries
3-4 tbsp. baking powder
1 lime, peel grated

In a large bowl, combine half of flour, sugar, butter, nutmeg, cinnamon, lime peel, vanilla essence, and butter to look like flakes. Then add raisins, currants, peel, cherries, coconut and mix together. Add eggs, blend, add remaining flour.

If batter is still too soft, add about 1/2 cup flour or as needed to make batter heavy. Add baking powder with the first set of flour. Set oven temperature to 300 degrees. Grease 4 loaf pans and place batter in them. Bake bread for about 1 to 1 1/2 hours.

After 1 hour, check loaf by placing the tip of a toothpick in center, if it comes out clean, then the bread is done. Remove from oven and mix a thick sugar mixture and with a brush coat the top of loaf, then sprinkle with sugar.

If the batter is getting brown, but the loaf is not completely cooked, lower heat to 275 degrees. Make one final toothpick check after about 15 minutes. Loaf should be done and the right color.