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Pina Colada Loaf - Cook Republic

PINEAPPLE AND COCONUT LOAF


  • Author: Sneh Roy
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: Bread, Baking, Breakfast
  • Cuisine: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat oven to 170C convection (150C fan-forced).
  2. Grease and line a 21cmx8cm loaf tin (10cm high) with baking paper.
  3. Place butter, sugar, vanilla and salt in an electric mixer and beat until pale and creamy.
  4. Add eggs and beat for a couple of minutes. Add golden syrup and beat briefly.
  5. Sift flour, baking powder and bicarbonate of soda in a large bowl. Add coconut. Mix lightly with a wooden spoon.
  6. Add the dry ingredients to the wet mixture and beat briefly until just combined. Fold through the pineapple with a wooden spoon.
  7. 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.
  8. 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.
  9. 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.

Notes

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.

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