1 cup all-purpose flour
2 cups milk
2 eggs
1 teaspoon salt
1 teaspoon ground nutmeg
3 cups flaked coconut
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup apricot jam
4 cups whipped heavy cream
2 tablespoons white sugar
Preheat oven to 425 degrees F (220 degrees C). Sift together flour, milk, and eggs.
In a medium bowl, pour dry ingredients into a shallow dish or bowl. Combine the jam (if desired) and 1 cup of the beaten cream in a medium bowl. Stir together until smooth.
Spread batter into prepared pan and bake at 425 degrees F (220 degrees C) For 6 to 10 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool for 2 hours or until set. Cool completely. Divide ungreased loaf in two pieces and prepare each piece (back by tucking corner into pan).
Heat remaining cream in a medium sauce pan or over a medium-high heat. Pour over the surface of the loaf and spread the warm milk around it, spreading evenly. Bake in preheated oven for 60 to 65 minutes, until a knife inserted into center of the loaf comes out clean. Warmer milk should be added, if necessary, to extend the bake time.