Pineapple, Coconut and Pecan Loaf Cake

If you’re not a big fan of the dreary winter months after Christmas has passed, give this summery tropical loaf cake a try! This cake is packed with delicious bits of pecan, raisins, coconut and pineapple chunks and is best enjoyed with a cup of tea (so will still keep you warm). It’ll keep up to 3 days in an airtight container.

Ingredients

  • 80 g pecan halves
  • 1 tin (432 g) crushed pineapple (or pineapple rings) in juice
  • 125 g unsalted butter
  • 150 g demerara sugar
  • 80 g raisins
  • 2 large eggs
  • 320 g self-raising flour
  • 50 g desiccated coconut
  • pinch of cinnamon
  • pinch of mixed spice

Directions

  1. Preheat the oven to 180°C / 160°C fan / 350°F and lightly roast the pecan halves for 7 minutes. Once cooled, roughly chop the pecans into small pieces.
  2. Increase the oven temperature to 190°C / 170°C fan / 375°F and line a loaf tin with parchment paper.
  3. If you’ve got pineapple rings/slices, blitz them for a quick second so that they are more like small chunks, rather than a puree.
  4. In a saucepan on medium heat, combine the pineapple juice, pineapple chunks, sugar and butter until everything is melted together.
  5. Take off the heat and add the raisins and spices. Leave to cool to room temperature.
  6. Whisk the eggs and mix into the pineapple mixture.
  7. Sift the flour into the wet ingredients and gently fold together.
  8. Add the pecans and 30g of the desiccated coconut and combine well.
  9. Pour into the loaf tin and sprinkle the remaining coconut on top.
  10. Bake for 50 minutes until a wooden skewer comes out clean.
  11. Leave to cool on a wire rack for 15 minutes before serving.
  12. Enjoy!

(Recipe adapted from Sweet by Yotam Ottolenghi & Helen Goh, ‘Pineapple, pecan and currant tin can cake’)

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