Authentic Bajan Coconut Bread is made with freshly grated coconut. If unavailable, use frozen unsweetened grated coconut (as the dough is already quite sweet). It is crucial not to overmix the dough; it should be very stiff and 'biscuit-like' rather than a thin cake batter.
Preheat the oven to 160 °C (325 °F). Prepare a loaf pan (approx. 900g / 10x20 cm) by greasing it and lining it with parchment paper.
In a large bowl, sift the flour, baking powder, spices, and salt. Stir in the caster sugar, chopped cherries, raisins, peel, and grated coconut.
In a separate bowl, whisk together the melted butter, milk, egg, and almond extract. Add the wet mixture to the dry ingredients and stir until a very stiff dough forms. Do not overmix.
If using the filling: combine the coconut, brown sugar, spice, and water. Set aside.
Press half of the dough into the prepared pan. Make a trench down the center and place the coconut filling (if using) inside, leaving a small border.
Press the remaining dough on top, completely covering the filling, and smooth the surface. Lightly press whole cherries into the surface for decoration.
Bake for 1 hour to 1 hour 15 minutes, or until the loaf is deeply golden brown and a skewer inserted into the center comes out mostly clean (dry crumbs are acceptable).
Meanwhile, mix the sugar and hot water for the glaze. Immediately after removing it from the oven, brush the loaf with the syrup to add shine and moisture.
Allow to cool completely in the pan before removing. Slice into thick pieces and serve.