How can I describe this cake? Not too sugary, a bit dense with pleasant date and buttery caramel taste, with notes of pineapple. It’s closer to a fruit cake. We all loved it and demolished it within two days. I wish you a pleasant week.
Date Pineapple and Coconut Loaf
Preparation time: 20 minutes, Baking time: 45-50 minutes; Serves: 9 x 5 inch loaf
- 300g (2½ cups, 10.5oz) all-purpose flour (spoon the flour and level)
- 2½ teaspoons baking powder
- 200g (1 cup fully packed) chopped dates
- 5 slices canned pineapple, chopped
- 125g (½ cup, 4.5oz, 1 stick + 1 tbsp) butter
- 125g (½ cup, 4.5oz) sugar
- 2 eggs beaten
- 180ml (3/4 cup) buttermilk
- 1/2 cup desiccated coconut
- 2 tablespoons turbinado sugar to top
- 1 extra tablespoon desiccated coconut
- Preheat the oven to 350°F (175°C). Grease or spray a 9 x 5 inches (23 x 13cm) loaf pan (tin) and line base with overhanging parchment (greaseproof paper). Sift the flour and baking powder and set aside.
- Combine dates, pineapples, butter and sugar in a saucepan or skillet and stir constantly over heat with out boiling until butter is melted. Bring to the boil, reduce heat and simmer uncovered 3 minutes without stirring. Cool to room temperature.
- Add the eggs and buttermilk and stir until just combined. Fold in the coconut and the sifted flour. Spoon the batter into the prepared pan. Sprinkle the top with the extra coconut and turbinado sugar and bake for 45-50 minute or until a skewer inserted in the centre comes out clean. Stand in tin, 10 minutes, and then transfer to a cooling rack.
Point to Note:
- You may need to add or reduce the suggested temperature depending on your oven. I baked the loaf at 350°F (175°C) for 50 minutes
- This loaf is not too sugary. If you like a lot of sugar you can add up to 180g.
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