Mix all the dry ingredients together in a large bowl - the flour, yeast, sugar, salt, and spice.

Add the butter and mix it into the flour. I like using my hands for this to make it crumbly - it makes the dough easier to work with.

Add the shredded coconut and coconut milk. Note: I usually warm the milk up a bit until it’s lukewarm. You don’t want to make it too hot, just until it feels comfortable when you pour a few drops on your wrist. This will help to activate the yeast.

Knead the dough for a few minutes to combine all the ingredients well.

Place the dough in a lightly greased bowl. Then cover it and set it aside to rest for about 20-25 minutes before baking. It will double in size.

Generously butter a baking dish or a regular baking tray.

Place the dough in the baking dish and press it down to squeeze out all the air. As you press down, spread it out and make the ends a little bit thinner than the middle part.

Using a fork, poke holes all over the surface of the dough. Then let it rest again for about 15-25 minutes.

In the meantime, preheat the oven to 400°F/200°C.

Bake the bread for about 20 minutes, or until it’s light golden brown. Allow it to cool completely before cutting it.

This coconut bake is best eaten within 2 days, but it can last up to about 4 days in the fridge. Make sure to wrap it tightly after it’s cooled completely. I like reheating or toasting any leftovers!Let the bread cool completely and then wrap it tightly (you could also do this with individual pieces, instead). It can be frozen for about 3-5 months. To thaw, just put it in the fridge (the loaf will probably need to thaw overnight and individual pieces would take a couple of hours).