Sweet Coconut Bread with Sorrel

Ingredients

• 7 cups all-purpose flour, plus more for dusting
• 1½ cups packed brown sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 2 sticks (1 cup) unsalted butter, melted
• ¾ cup whole milk
• ¾ cup coconut water
• 3 teaspoons vanilla extract, divided
• 1 cup mixed candied citrus peel
• 1 cup raisins
• 3 (7-ounce) bags unsweetened shredded coconut, divided
• 2 teaspoons ground nutmeg
• 1 tablespoon ground cinnamon
• 1 tablespoon almond extract
• Maraschino cherries, for garnish
• White sugar, for sprinkling

For the Sorrel:

• 1 gallon water
• 4½ ounces dried hibiscus
• 3 cinnamon sticks
• Strips of peel from 1 orange
• 3 cups brown sugar, or to taste
• 1 tablespoon ground ginger
• ¼ teaspoon ground cloves

Instructions

1. 1
   Preheat the oven to 325 degrees F. Grease two 9 × 5-inch loaf pans.
2. 2
   In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
3. 3
   In a medium bowl, whisk together the eggs, melted butter, milk, coconut water, and 2 teaspoons of the vanilla.
4. 4
   Add the wet ingredients to the dry ingredients and stir until a soft dough forms. Add the citrus peel, raisins, and 1 cup of the shredded coconut. Mix the ingredients until well incorporated.
5. 5
   Transfer the dough to a lightly floured surface and knead lightly. Divide the dough into two equal parts. Working with one half at a time, press and shape the dough until it forms a loaf. Place the loaves in the prepared pans.
6. 6
   In a large bowl, combine the remaining shredded coconut, nutmeg, cinnamon, almond extract, and remaining 1 teaspoon vanilla.
7. 7
   Split each loaf in half down its center line, being careful not to cut all the way through to the bottom. Stuff both loaves with the coconut mixture, then pinch the opening closed and smooth out the tops as much as possible with your fingers. There will be extra coconut filling; reserve for future use.
8. 8
   Using a sharp knife, carefully carve a diamond shape pattern on the top of each loaf. Place a maraschino cherry in the center of some of the diamonds, but not all. Sprinkle the top with white sugar.
9. 9
   Bake the loaves for 60–70 minutes, until deep golden brown. Let the loaves cool slightly, then remove from their pans and slice. Serve with sorrel.
10. 10
    For the Sorrel: In a large saucepan, bring the water to a boil over high heat. Add the dried hibiscus, cinnamon sticks, and orange peel, reduce the heat, and simmer for 3–4 minutes. Remove the pan from the heat, cover, and let sit and steep overnight.
11. 11
    Strain the tea into a large bowl or pitcher. Stir in the brown sugar, ginger, and cloves. Continue to stir until the sugar dissolves.
12. 12
    Taste the tea and add more brown sugar if desired. Serve hot or over ice.