Pineapple and coconut loaf cake
Sweet banana and pineapple bread topped with coconut.
Active time30 min
Cooking1 h
Total1 h 45 minResting : 20 min
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Ingredients
- 2 slices of pineapple
- 1 banana
- half a cup of butter
- 0.3333 cup of milk
- 2 eggs
- 2 cups of wheat flour
- 2 tbsp additional wheat flour — optional
- ½ tsp baking powder
- 2 tsp grated coconut
- ½ tsp salt
- 0.6667 cup of sugar
Preparation
Peel the banana and mash it in a mixing bowl. Remove the skin and tough core from the two pineapple slices, cut the flesh into small pieces, then mix it with the banana.
2 slices of pineapple1 banana- mixing bowl
- fork
- knife
In a large mixing bowl, mix the sugar, flour, baking powder and salt.
2 cups of wheat flour½ tsp baking powder½ tsp salt0.6667 cup of sugar- large mixing bowl
Preheat the oven to 175 °C. Allow the butter to soften, then add it to the dry ingredients with the eggs, milk and fruit. Mix until the batter is smooth and evenly combined.
half a cup of butter0.3333 cup of milk2 eggs- oven
- mixing bowl
- whisk
If the batter seems too wet, fold in one or two tablespoons of additional flour.
2 tbsp additional wheat flour — optional- tablespoon
Line a loaf tin measuring 20×10 centimetres with baking paper. Pour in the batter and sprinkle with coconut. Bake for approximately 1 hour at 175 °C, until a skewer comes out without any raw batter. Leave to cool for 20 minutes before removing from the tin.
2 tsp grated coconut- loaf tin measuring 20 × 10 centimetres
- baking paper
- loaf tin
- oven
- toothpick
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Trio3D · Source · CC BY-SA 4.0 · Own work
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Vocabulaire du matériel harmonisé. Suppression d’un qualificatif d’achat redondant ou inadapté à l’affichage.
Estimated times.