Gluten free pineapple, coconut and fruit loaf

For the last few years, I have ordered myself a Dairy Diary off Amazon (available to order from your milkman too). I love these diaries, as not only do they have just the right amount of space to jot down daily notes, they also have a fabulous hints and tips section and the most appealing and easy to follow recipes. And it’s from my 2020 Dairy Diary that I have taken this recipe for a pineapple, coconut and fruit loaf.

The pineapple, coconut and fruit loaf, did start out as a standard recipe. But as with so many things I share, still works perfectly when the general flour is switched to a gluten free one instead. 

This is a lovely aromatic cake, filled with juicy pineapple and fragrant coconut, and has just the right amount of plump fruit dotted about here and there. It’s a joy to make and once baked is best enjoyed with a good hot cuppa – which has preferably been poured from a teapot! 

Ingredients

For the cake
150g (5oz) gluten free self-raising flour 
75g (3oz) *desiccated coconut
75g (3oz) caster sugar
110g (4oz) butter (I used Lurpak spreadable full fat, but you could use softened butter or a dairy free spread)
2 large eggs
230g can of pineapple chunks in juice, drained (keep hold of the juice) and finely chopped or puréed
75g (3oz) *dried mixed fruit (optional) 
25g (1oz) *glace cherries, chopped (optional) 

For the syrup topping
2 tablespoons granulated sugar
5 tablespoons of the reserved pineapple juice

Method

Preheat oven the to 190C/375F/Gas 5/170C Fan.

Grease and line a 2lb loaf tin or pop in a paper liner. 

In a large bowl whisk together the butter, caster sugar, eggs, gluten free flour, and coconut (hold a little coconut back to sprinkle over the top of the cake before baking) until light and creamy.

Fold in the puréed/finely chopped pineapple and mixed fruit.

Spoon the mixture into the prepared loaf tin and smooth out the top before sprinkling over the remaining coconut. 

Pop into the oven and bake for about 40-45 minutes (check after 40 mins) until golden brown and well risen. Double check fully baked by inserting a skewer into the cake, if it comes out nice and clean, you’re good to go. 

Blend together the reserved pineapple juice and granulated sugar and spoon over the top of the cake whilst it’s still hot.

Allow to cool before removing the cake from the tin.

Recipe notes and suggestions:

If the gluten free self- raising flour you are using does not already contain xanthan gum add ¼ teaspoon.

The cake will keep really well for 2-3 days if stored in an airtight container or well wrapped with foil. It can also be frozen. 

Should you decide not to add dried fruit you may fancy instead adding a handful of *dark chocolate chunks?

Jazz up the cake a little by drizzling glace icing over the top.

Serve up as a pudding with homemade custard or your favourite *ice-cream.

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Before I go, here are a few more delicious loaf cake recipes you may fancy checking out;  Lemon drizzle cake, Ginger spiced cake, and a yummy Tea loaf.

For now
Liz x


*Double check this ingredient to ensure it has no gluten containing ingredients, ‘may contain’ or ‘not suitable warnings’. If in doubt leave it out.

With thanks and credit to Dairy Diary for the original pineapple, coconut and fruit loaf recipe which I have used within this post.