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Coconut and pineapple loaf

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

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

3

Beat the butter until soft and light

4

Add in the sugar and beat until mixed

5

Whisk in the eggs 1 at a time

6

Sieve in the flour and baking powder and mix well

7

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

8

Pour into the tin(s)

9

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

10

Cool in tins

11

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