Coconut Bread Loaf With Psychedelic Spiral

This might seem like a waste of time, but honestly, this recipe doesn't take any longer than regular bread-making. You simply make your bread dough and add food colouring before you begin gluten-developing, kneading session.
Though this bread has coconut in it, it's not sweet and can't be eaten on it's own, like you would eat cake. I recommend adding honey, jam, preserves or peanut butter. It's soft and fragrant, keeps fresh for 2-3 days and, once stale, makes for perfect french toast.

The psychedelic spiral is supposed to be an element of surprise. The loaf looks like regular bread from the outside, you have to slice it to reveal the weirdness.
Also, I should warn you, this particular combination of pink and green swirl does actually have some dizzying effects if you look at it too long.

3 cups bread flour
1 tsp. salt
2 tsp. (7g packet) yeast
2 tbsp. sugar
1 cup milk
1 tbsp. butter
2/3 cup desiccated coconut
gel food dye, at least two colours

Put all dry ingredients in a large bowl, remember to put salt and yeast on opposite sides of the bowl, those two should never touch. Mix everything.

Heat milk, butter and coconut together. Don't bring it to a boil, just warm it enough to melt the butter. Warm milk will re-hydrate desiccated coconut. Allow that mixture to cool down, pour it into the bowl of flour and mix everything together.

Knead the dough only until it comes together. Divide the dough, leave 1/4 plain, divide remaining dough into two and add food dye. Work the dough until it's flexible and coloured uniformly.

Put each dough ball into separate container and cover up. Leave for 1.5-2h to double in size.

Roll each coloured dough separately into a large rectangle. The smallest rectangle side should be as long as the longest side of your loaf tin.

Once both colours are rolled out, place one on top of the other and pass a roller over them to get rid of air pockets.
Finally, roll the dough tightly.

Roll out your remaining plain dough, place coloured roll on top, wrap it up and seal the edges.

Put the dough into a loaf tin and leave it out for approximately 1 hour, until it doubles in size. Bake for 35-45min at 200°C/400°F.

Cool before slicing.