Coconut loaf

2 teaspoons (7g) dried yeast
1 tablespoon fine sugar
1/2 cup milk, warmed
3 eggs, lightly beaten
1/2 teaspoon coconut essence
2 3/4 cups plain flour
1 1/4 cups coconut
1/2 cup fine sugar, extra
120 g (4 1/4 oz) soft butter

Grease a 14 cm x 21 cm (5.5" x 8.3") loaf pan. Combine yeast, sugar and milk in bowl. Cover, stand in warm place for 15 minutes. Stir in eggs and essence. Combine flour, coconut and extra sugar in large bowl. Stir in yeast mixture, mix to a firm dough, knead for 5 minutes. Cover, stand in warm place for about 1 hour or until dough is doubled in size. Knead dough until smooth, gradually knead in small pieces of the soft butter. Place dough into prepared pan and stand in warm place about 40 minutes or until doubled in size. Bake at 200 C (400 F) for 20 minutes. Reduce heat to 180 C (350 F), bake further 40 minutes, covering loaf with foil if beginning to overbrown. Stand for 5 minutes, then turn onto a wire rack to cool. dust with sifted icing sugar just before serving, if desired.