Preheat your oven to 350 degrees.
Grease and flour the pans.
In a large bowl, using the pastry blender, cut the butter into the flour until it resembles wet sand.
Add the sugar, baking powder and spices and toss until well combined.
Add the coconut and the dried fruit, remembering to toss the dried fruit with a little flour to ensure that they do not sink to the bottom of the baking tin when baking.
In a separate small bowl, mix together the egg, milk and essence of choice.
Pour egg/ milk/ essence mixture into the flour/ coconut/ fruit mixture.
Form into a dough ball. The dough should not be too sticky nor should it be too dry. If the egg/ essence mixture is well combined and the dough still seems a little dry, add some water to the dough - one tablespoon at a time, until it comes together nicely.
I like to use a scale to ensure that I put equal amounts of dough in each tin, but you can eyeball it.
Make crisscross scores on the top of your loaves (totally optional) and then sprinkle on some brown sugar over the top.
Bake in preheated oven for 45 minutes or until a skewer inserted in the middle comes out clean.
I like mine a light golden brown colour, but you can let it go a few more minutes to get a deeper colour if desired. Note, however, the longer your loaves stay in the oven the drier they will become.
When finished, allow to cool in their tins for five minutes before turning them out of the pans to cool completely on the cooling rack.
Once cool, slice, serve and enjoy! EXCELLENT with a nice, hot cup of tea.