Place flour, yeast and a generous pinch of salt in a bowl. Form a well in the centre, and pour in the water. Mix well, forming a non-soggy, pliable dough. Knead on a clean, floured surface for 10 minutes. Cover and leave to rise in a lightly oiled bowl for 30 minutes.
Preheat oven to 180 C / Gas 4.
Work the softened butter through the dough with your hands, also adding most of the coconut, sugar, and half of the cinnamon - dispersing all ingredients evenly through dough.
Stretch dough onto a large greased baking tray to about 3 to 4cm thick. Sprinkle the remaining cinnamon evenly over the top of one half, then fold over so the cinnamon lies in the middle between two sheets of dough. Push dough firmly downwards all over. Sprinkle the remaining coconut and sugar on the top.
Bake in the oven for 30 minutes until golden. Remove from the oven and allow to cool on a cooling rack. When cooled, cut into squares or into sticks, as shown in image. Enjoy!