Coconut and pineapple loaf

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 175g butter or stork or whatever you have in
 175g caster sugar
 1tspn vanilla essence
 3 beaten eggs
 1tspn baking powder
 100g desiccated coconut
 3rblspn crushed pineapple or just 2 tblspns of milk
 225g plain flour
 2 tblspns of pineapple juice or water
 Enough icing sugar to make glacé icing

1

Heat oven to 180C

2
3
4
5

Grease and line 2 x 1 lb loaf tins or 1 x 2lb tin

6
7
8
9

Beat the butter until soft and light

10
11
12
13

Add in the sugar and beat until mixed

14
15
16
17

Whisk in the eggs 1 at a time

18
19
20
21

Sieve in the flour and baking powder and mix well

22
23
24
25

Stir in the coconut and pineapple ( if using ) or milk

26
27
28
29

Pour into the tin(s)

30
31
32
33

Bake for about an hour or until a skewer comes out clean

34
35
36
37

Cool in tins

38
39
40
41

Make up the glacé icing and when cool drizzle over the top of the cake(s), then sprinkle some more pineapple on top

Category

Ingredients

 175g butter or stork or whatever you have in
 175g caster sugar
 1tspn vanilla essence
 3 beaten eggs
 1tspn baking powder
 100g desiccated coconut
 3rblspn crushed pineapple or just 2 tblspns of milk
 225g plain flour
 2 tblspns of pineapple juice or water
 Enough icing sugar to make glacé icing

Directions

1

Heat oven to 180C

2
3
4
5

Grease and line 2 x 1 lb loaf tins or 1 x 2lb tin

6
7
8
9

Beat the butter until soft and light

10
11
12
13

Add in the sugar and beat until mixed

14
15
16
17

Whisk in the eggs 1 at a time

18
19
20
21

Sieve in the flour and baking powder and mix well

22
23
24
25

Stir in the coconut and pineapple ( if using ) or milk

26
27
28
29

Pour into the tin(s)

30
31
32
33

Bake for about an hour or until a skewer comes out clean

34
35
36
37

Cool in tins

38
39
40
41

Make up the glacé icing and when cool drizzle over the top of the cake(s), then sprinkle some more pineapple on top

Coconut and pineapple loaf