Fruit Loaves: Pineapple Coconut Loaf

By admin
19 May 2015

Cooking With Move!



¦ 120g (1½ cups) desiccated coconut

¦ 180g (1½ cups) cake wheat flour

¦ 3ml (½ teaspoon) bicarbonate of soda

¦ 3ml (½ teaspoon) salt

¦ 125g unsalted butter, softened

¦ 200g (1 cup) sugar

¦ 3 large eggs

¦ 250ml (1 cup) sour cream

¦ 1 can (410g) crushed pineapple, drained


Preheat oven to 1800 Celsius. Grease bottom and sides of a one-litre loaf pan; dust with flour, tapping out the excess, or line with baking paper. Toast coconut gently in a hot pan

or in the oven. Watch carefully as it browns very quickly. In a medium bowl, sift together

flour, bicarbonate of soda and salt. In another bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour cream, beginning and ending with the flour mixture. Mix until just combined. Fold in pineapple and 1 cup toasted coconut into batter. Spoon batter into prepared loaf pan and smooth surface; sprinkle with remaining ½ cup coconut. Bake in the oven for 60 to 70 minutes or until a skewer inserted in the centre comes out clean. (Cover pan with foil halfway through.) Allow loaf to cool in the pan for 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Move! Tip: If you prefer a cake with texture, use a can of pineapple chunks, drained thoroughly.