In a bowl, mix together the yeast, warm milk and 1 tsp of the brown sugar. Set aside in a warm place for 10 minutes or until bubbles appear.

Place 2.5 cups of the flour, remaining brown sugar, cinnamon, and mixed spice into the bowl of a mixer. Stir together then pour in the yeast mixture, melted butter, and egg.

Using the dough hook, start the mixer on low to mix everything together. Scrape down the sides if needed, then increase to medium speed and slowly pour in the remaining 0.5 cup of flour. Mix for 5 minutes until a smooth dough forms.

Add the dried fruit and mix on low until it is all incorporated.

Cover the bowl with a tea towel and set aside in a warm place for 1 hour.

After an hour, remove the dough from the bowl and knead into a loaf shape. Place on a lined oven tray and let it rise while the oven heats up to 180 degrees Celsius fan-bake (about 20 minutes).

Bake for 35 minutes or until golden. Remove from the oven and let the loaf cool on a wire rack.

To make the icing: Use the whisk attachment on the mixer and beat together the butter, icing sugar and milk until smooth and thick.

Spread over the cooled loaf then sprinkle over the coconut. Serve in thick slices with butter.