• 3 cups flour
• 3/4 cup softened margarine or butter
• 3/4 – 1 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon tonka bean, grated (optional)
• 1/4 teaspoon nutmeg, grated
• 2 tablespoons grated ginger or 1 tablespoon ground ginger powder
• 1/2 cup plus 1 tablespoon coconut milk or evaporated milk
• 1 cup or more if desired (should be no less than half cup more) grated coconut
• 1/4 teaspoon salt
• 1/2 cup or more raisins or currants
• 1/2 cup cherry sliced small
• 1 teaspoon vanilla essence
• 1 teaspoon mixed essence

Ingredients

• preheat oven to 350 degrees f
• mix together flour, baking powder, cinnamon, salt, nutmeg, ginger powder and tonka. set aside until ready for use
• in another bowl add margarine and sugar. using a hand mixer or a stand mixer, cream butter and sugar until light and fluffy (about 4-5 minutes)
• next add in grated coconut and fold in until combined. add in vanilla and mixed essence. mix well
• fold in flour a little at a time and mix just until combined. alternate with milk and finish with flour mixture.
• grease and flour a large loaf pan or two mini ones and pour batter.
• place in preheated oven and bake for about 50 minutes. be sure to keep an eye on the cake as different ovens cook differently
• once baked until golden brown, remove from oven and allow to cool for about 10 minutes in pan/pans before removing and placing on rack to cool completely
• slice and service
• enjoy!

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