Coconut, Pineapple & Fruit Loaf
Suitable for vegetarians
Suitable for freezing
Ingredients
- Self-raising flour 150g (5oz)
- Desiccated coconut 75g (3oz)
- Caster sugar 75g (3oz)
- Butter 110g (4oz), softened
- Eggs 2
- Pineapple chunks in juice 227g/230g can
- Luxury dried mixed fruit 75g (3oz)
- Granulated sugar 25g (1oz)
Instructions
- Preheat the oven to 190°C/170°fan/Gas 5. Grease and line a 900g (2lb) loaf tin.
- In a mixing bowl, mix together flour, 50g (2oz) coconut, caster sugar, butter and eggs.
- Fold in pineapple chunks (reserve juice) and dried fruit. Spoon into prepared tin and smooth the top. Sprinkle with remaining coconut.
- Bake for 40-45 minutes until a skewer comes out clean (cover with foil if the top is browning too quickly). Mix reserved 5 tablespoons pineapple juice with granulated sugar and spoon over the cake as soon as it comes out of the oven.
- Leave to cool in tin for 10 minutes before cooling on a wire rack.
For more recipes, check out the Dairy Diary 2018 and Cook it Slowly! cookbook.
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