Ingredients 125g desiccated coconut
500g wholemeal bread flour
40g Xylitol sweetener (or caster sugar if you prefer)
50g dark brown soft sugar
2 tsp fast action yeast
1/2 tsp salt
2 large eggs
Mix flour, salt, yeast, and sweetener/caster sugar together.
Beat in the eggs.
Toast coconut with brown sugar and margarine, then fold in to the mixture.
Gradually add the water to form the dough.
Knead the dough for ten minutes, then prove for about an hour.
Divid the dough into thirteen buns and bake in the oven pre-heated to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.