In a medium-size bowl combine the grated coconut, sugar, and essence. Rub in the butter into the coconut mixture with a strong fork.

In another bowl shift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.

Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use grated coconut.

Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9” loaf pan. Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.