Name: Coconut and pineapple loaf
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

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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

Heat oven to 180C

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

Beat the butter until soft and light

Add in the sugar and beat until mixed

Whisk in the eggs 1 at a time

Sieve in the flour and baking powder and mix well

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

Pour into the tin(s)

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

Cool in tins

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

CategoryHome Baking

Ingredients