A delightful coconut and raisin loaf with a tropical twist, perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease two loaf pans.
Greasing the pans ensures the loaf doesn't stick, making it easier to remove after baking.
In a large mixing bowl, combine the flour, baking powder, salt, sugar, raisins, sultanas, coconut, cinnamon, and nutmeg.
Mixing the dry ingredients thoroughly ensures even distribution of flavors and leavening agents.
In another bowl, whisk together the eggs, evaporated milk, and melted butter until smooth.
Make sure the melted butter is not too hot to prevent cooking the eggs.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined.
Avoid overmixing to keep the loaf tender and fluffy.
Divide the batter evenly between the prepared loaf pans.
Level the batter in the pans for even baking.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Check the loaves at the 50-minute mark to avoid overbaking.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the loaves on a wire rack prevents them from becoming soggy.
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