Soak raisins in warm water.

In a mixer bowl combine two cups flour, coconut, spice and the yeast. Heat coconut milk, butter, granulated sugar and salt to 115-120 degrees Fahrenheit. Add to flour mixture.

Add eggs and beat slowly until incorporated. Add drained raisins and incorporate.

Add enough of the remaining flour as you can then turn onto a floured surface and knead to make moderately stiff dough that is smooth and elastic, about six to eight minutes.

Place in a greased bowl and cover. Let rise until doubled in volume (45 minutes).

Punch down, divide in half and rest dough for ten minutes.

Shape into loaves and let rise for another 45 minutes until doubled in size.

Bake in preheated oven (350 degrees Fahrenheit) for about 30 minutes until brown.

Combine brown sugar and hot water. Glaze bread with sugar syrup and sprinkle with additional brown sugar.

Makes two loaves.