PINEAPPLE,COCONUT and FRUIT LOAF
Preheat oven Electric 190°C/Fan 170°, Gas 5
Equipment
- (2lb) loaf tin.
- mixing bowl
Ingredients
- 150 g Self-raising flour 5oz
- 75 g Desiccated coconut 3oz
- 75 g Caster sugar 3oz
- 110 g Butter 4oz, softened
- 2 Eggs
- 230 g Pineapple chunks in juice can chopped
- 75 g Luxury dried mixed fruit 75g 3oz
- 2 tbsp Granulated sugar
Instructions
- Grease and line a 2lb loaf tin.
- In a mixing bowl, mix together flour, 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 browning too quickly).
- Mix 5 tablespoons reserved 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.