Coconut bread recipe?

We just returned from a cruise to Mexico and while in Costa Maya, our tour guide had bought this coconut bread from a local. It was delicious! It was almost like coconut wrapped in a narrow tortilla or something and it was a long tube. When you bit into it, there was toasted coconut inside? I would love to make this.Coconut bread recipe?
Costa Maya Coconut Bread Recipe





Ingredients:





1 1/2 grated coconuts or 1 cup grated unsweetened coconut


2 cups water


3 tablespoons yeast


3/4 cup warm water


2 tablespoons melted butter


3 1/2 tablespoons sugar


3 teaspoons salt


3 lbs flour (approximately)


1/4 cup melted butter





Directions:





grate the coconut and discard any brown skins. Add 2 cups water to the coconut and let sit for 30 minutes. If using dried grated coconut, add an additional 1/4 cup water to compensate for the lack of moisture. Dissolve the yeast in 3/4 cup warm water. Add the sugar and 3 T of the flour and let rise until bubbles form. Add all remaining ingredients except flour. Add 3/4 of the flour.





If you are using a bread mixer, add additional flour until mixture pulls away from the sides of the bowl. Mix for 5 minutes or until elastic. If mixing by hand, knead for about 8 minutes continually adding additional flour or until smooth and elastic.





Cover and let sit until doubled. Punch down dough. Divide dough into 30 balls. place on greased cookie sheet and flatten slightly. The shape should resemble english muffins, only a little smaller. Each bread should be at least 1 inch apart. Brush with melted butter. Let rise for 30 minutes.





Place bread in preheated 400 degree oven for 15 minutes or until golden brown. Remove from oven and brush with additional butter. Serve warm or toasted.





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Pan de Coco





Ingredients:





2 pkgs, active dry yeast


2 tsp. sugar


1/2 cup warm water


5-5-1/2 cups flour


1/2 cup shortening


1 13 oz. can of warm or room temperature


coconut milk (2 cups fresh coconut milk)


1 tsp. salt


2 Tbsp. pure coconut oil (available in, of all places, health food stores





Directions:





Mix together the first three ingredients and let sit in warm spot for 10-15 minutes until bubbly and almost doubled in size. In a large bowl mix five cups of flour and salt. Make a well in the center and pour in yeast mixture and shortening. Mix with hands. Add coconut milk and mix. Add more flour if too wet and sticking to your fingers. A dough that is moist and on the wet side is desired. Pour out onto cleared counter top and knead gently 3 or 4 minutes. Add coconut oil. Knead another 4-5 minutes until smooth. Let rest 45 minutes in a warm spot or until doubled in size (this will largely depend on the temperature of your room). Cut into about 24 small rounds 2'; in diameter. Shape and place onto a cookie sheet. Let rise another 45 minutes and then bake at 375 for 20-25 minutes. They are ready when tops are browned. Best served fresh and warm!





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Orange Coconut Bread





INGREDIENTS:





3 cups all-purpose flour


1 tablespoon baking powder


1 teaspoon salt


1 cup granulated sugar


1 cup coconut flakes, toasted


1 tablespoon grated orange peel


1 egg


1 1/2 cups milk


1 teaspoon vanilla extract


1/2 cup chopped macadamia nuts or other nuts, optional





PREPARATION:





Sift together flour, baking powder, salt, and sugar. Stir toasted coconut and orange peel into dry ingredients; set aside. In a mixing bowl, beat egg until light; mix with milk and vanilla. Stir egg and milk mixture into the dry ingredients, blending well with a wooden spoon. Fold in macadamia nuts or other chopped nuts. Pour batter into a greased 9x5x3-inch loaf pan. Bake at 350掳 for 65 to 75 minutes, or until toothpick comes out clean with inserted in center of loaf. Cool on a rack. Wrap and store overnight before slicing and serving.Coconut bread recipe?
COCONUT BREAD





INGREDIENTS


1/4 cup butter or margarine, softened


1 cup sugar


1 egg


1/2 teaspoon vanilla extract


1/2 teaspoon almond extract


2 cups all-purpose flour


3 teaspoons baking powder


1/4 teaspoon salt


1 cup milk


3/4 cup flaked coconut


Additional sugar


DIRECTIONS


In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Sprinkle with sugar. Bake at 350 degrees F for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.











Preheat oven to 350掳F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.


Toast and grind coconut:


Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.





Make batter:


Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.





Bake bread:


Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.