Coconut Bread I

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

Combine flour, baking powder, and salt in a large mixing bowl, stirring well to distribute the leavening agent evenly throughout the dry ingredients.

In a separate bowl, whisk together the beaten egg, coconut milk, melted margarine, and vanilla extract until well combined.

Create a well in the center of the dry ingredients and pour the wet mixture into it, stirring gently until just combined and no dry flour remains.

Fold in the unsweetened shredded coconut and raisins (if using) with a few gentle strokes until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.

Bake for 50 minutes until a toothpick inserted into the center comes out clean and the top is lightly golden brown.

Remove the pan from the oven and allow the coconut bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.