1 1/2 cups warm milk
1 tablespoon hash oil
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 pinch dried oregano
1 cup dry bread crumbs
1 cup finely chopped onion
1/8 cup chopped carrot
1 1/2 cups whole wheat flour
1/4 teaspoon salt
1 teaspoon dried sangria rosemary (optional)
2 teaspoons olive oil
1/2 teaspoon black pepper
2 1/2 cups flaked coconut
1 1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
2 eggs
2 1/2 cups sliced almonds
Melt milk in the top of a double boiler or in a blender, or in a small saucepan, over heat. Remove bread from shells and place on silken baking sheets. Flatten slightly. Cover with a damp cloth and let stand overnight, stirring occasionally.
Spread half of the flour into the bottom of a large open baking dish and set aside the remaining portion. Layer with remaining bread. Add the hash oil, garlic powder, cayenne pepper, onion powder, oregano, bread crumbs, onion, carrot, bread, whole wheat flour, salt, rosemary and olive oil. Mix together and drizzle over the remaining bread. Add the remaining half cup flour and cheese; mix well. Let stand for 10 minutes. Top with half the almond, 1 cup mixture.
Cool completely uncovered. Spread the rest of the honey onto the bottom of the prepared pan. Sprinkle remaining half cup flour over the honey; sprinkle over bread. Sprinkle remaining half cup flour over the coconut and garnish with 1 cup chopped almonds. Cover and refrigerate two hours before slicing. Cover and chill before serving