Tropical coconut sugar loaf
The tropical fruit can be coarsely chopped in a food processor.
|1 cup||Coconut sugar|
|1 cup||Hot water|
|1 tsp||Ground cinnamon|
|1 pinch||Ground nutmeg|
|150 g||Papaya, dried or glace, chopped|
|150 g||Dried mangos, or glace, chopped|
|150 g||Dried pineapple, or glace, chopped|
|2 large||Eggs, lightly beaten|
|1 tsp||Baking powder|
|1 tsp||Vanilla essence|
- Preheat the oven to 180°C. Lightly grease a heavy-gauge, 24cm x 13cm loaf pan and line the base with baking paper.
- Place the coconut sugar, hot water, butter, spices and salt in a large saucepan. Bring to the boil. Simmer for 5 minutes. Add the tropical fruits. Cool to lukewarm.
- Stir in the eggs and the sifted flour and baking powder. Add the vanilla. Pour into the prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
- Cool on a wire rack. Wrap in foil and store for a couple of days before slicing.
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