Coconut Soda Bread

This is a modification of Joe's Irish Soda Bread, to be corn-free and dairy-free.

Ingredients:
  3 cups regular flour
  2 beaten eggs
  2 teaspoons baking soda  (experimental: was 1 tsp soda + 3 tsp powder)
  1 cup sugar
  3 teaspoons olive oil
  1 cup black currants (typically 1/2 package)
  2 tsp white vinegar  (was 1 tsp; increased due to baking powder substitution)
  1 cup coconut milk

Directions:
  Preheat oven to 300 degrees.
  Oil and flour a baking pan.
  Measure coconut milk, white vinegar, and olive oil into a measuring cup.
  (If coconut milk has been refrigerated, warm it in the microwave.)
  Mix sugar and baking soda in a large mixing bowl, eliminating big lumps.
  Add currants, breaking up clumps and getting them all coated with sugar.
  Add liquids to bowl.  Do not mix yet.
  Beat the eggs in the measuring cup.  Add them to the bowl.  Mix everything.
  Mix in flour, one cup at a time.  Use a big, strong mixing spoon, as the
  dough will be stiff toward the end.
  Pour into baking pan.
  Bake at 300 degrees for 1 hour.  Turn off the oven, and leave the
  bread in for another half-hour.  [This cooking time is experimental.  The
  original two-hour time seemed to overcook it, and probably assumed starting
  with cold milk.]

  Served fresh, this bread is moist and needs no spread.  Any other
  time, a bit of melted butter or margarine on top pleases my palate.