• Cut or rip bread into bite size pieces and place in a large mixing bowl.
• Combine milk, eggs, sugar and coconut extract and pour over the bread pieces. Softly stir to make sure all pieces are soaked. Refrigerate overnight.
• .Preheat oven to 350°.
• Combine ½ cup flour, brown sugar, cinnamon and softened butter. Mix well.
• Rinse and drain the berries. If using frozen, unfreeze and set out on paper towel to remove excess liquid.

Bundt Cake Pan Instructions

• Lightly oil bundt cake pan.
• Place ⅓ of the bread mixture into the cake pan. Sprinkle in half each the berries, shredded coconut and flour/sugar mixture. Repeat. top with the remaining bread.
• Bake casserole for 1 hour. Turn out cake upside down on a serving plate and sprinkle with powdered sugar.

Iron Skillet Instructions

• Add the berries and shredded coconut to the bread mixture and carefully blend.
• Butter a 10 ½ inch iron skillet.
• Pour mixture into the iron skillet and then top with the flour/sugar mixture
• Bake for 1 hour and serve in the skillet.