Activate The Yeast: In a small bowl, combine the yeast, warm water, and 1 tablespoon of sugar. Let it sit for about 10 minutes until it becomes frothy. This means the yeast is active and ready to go.

Prepare The Dough: Mix the flour, salt, and the remaining sugar in a large mixing basin. Make a well in the center and pour in the yeast mixture, warm milk, and melted butter. Mix until a dough forms.

Knead The Dough: Once the dough is smooth and elastic, place it on a surface dusted with flour and knead it for approximately ten minutes. Add a bit more flour if the dough is too sticky.

First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Prepare The Coconut Filling: In a saucepan, combine the shredded coconut, water, melted butter, vanilla extract, almond extract, brown sugar, cinnamon, and nutmeg. Stirring continually, cook over medium heat until mixture thickens. Mix thoroughly after adding a few drops of red food coloring. Turn off the heat and let it to cool.

Roll Out The Dough: Punch down the risen dough and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick.

Add The Filling: Spread the cooled coconut filling evenly over the dough, leaving a small border around the edges.

Roll Up The Dough: Starting from one of the long sides, tightly roll the dough into a log. Pinch the seams and ends to seal.

Second Rise: Place the rolled dough on a greased baking sheet, cover it with a damp cloth, and let it rise for another 30 minutes.

Preheat the Oven: Preheat your oven to 350°F (175°C).

Bake the Bread: Brush the risen dough with melted butter and bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.

Cool and Serve: Remove the Salara from the oven and let it cool on a wire rack before slicing and serving.