- 125g butter
- 1 cup (175g) rapadura sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 2 organic eggs
- 1/4 cup (80g) golden syrup
- 1 1/2 cups (225g) spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 cup (45g) desiccated coconut
- 150g crushed and drained canned pineapple
- Preheat oven to 170C convention (150C fan-forced/convection).
- Grease and line a 21cmx8cm loaf tin (10cm high) with baking paper.
- Place butter, sugar, vanilla and salt in an electric mixer and beat until pale and creamy.
- Add eggs and beat for a couple of minutes. Add golden syrup and beat briefly.
- Sift flour, baking powder and bicarbonate of soda in a large bowl. Add coconut. Mix lightly with a wooden spoon.
- Add the dry ingredients to the wet mixture and beat briefly until just combined. Fold through the pineapple with a wooden spoon.
- Spoon batter into the prepared tin and bake in the pre-heated oven for approximately 45 minutes until golden and risen. Reduce oven temperature to 160C convection (140C fan-forced) and continue baking for approximately 10-15 minutes.
- Remove from oven and cool in the tin for a few minutes before lifting out with the baking paper and cooling completely on a wire rack.
- Once cooled, slice and enjoy with a slathering of butter. Tastes great when toasted. Slices can also be individually wrapped in parchment paper and frozen in freezer bags or sealed boxes for up to 3 weeks.
Golden syrup can be subbed with maple syrup, honey or coconut nectar.
Spelt flour can be subbed with buckwheat or amaranth flour for a gluten free version of this loaf.