Del Monte Pineapple and Coconut Loaf

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Prep time:

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Serves: 8



  • 1 tsp vanilla extract

  • 100g caster sugar

  • 1 tsp baking powder

  • 0.5 tsp salt

  • 80ml vegetable oil

  • 20g desiccated coconut

  • 280g plain white flour

  • 30g almonds (finally chopped)

  • 2 medium eggs

  • 1 large banana

  • 1 tin tinned pineapple chunks (mashed)


1) Preheat oven to 160oC/140oC Fan, Gas Mark 3. Lightly coat a 9x5-inch non-stick loaf tin with oil then line with parchment paper and set aside.
2) Combine the flour, sugar, baking powder and salt in a large bowl and set aside.
3) Whisk together the eggs, sugar, oil and vanilla in a medium bowl then add the flour, baking powder and salt and mix just until evenly combined. Stir in the banana and pineapple chunks with 5 tbsp of the juice then pour the batter into the prepared pan and sprinkle with the coconut and almonds.
4) Bake for 60 to 70 minutes or until a knife inserted in the centre comes out almost clean. Let the loaf stand for 10 minutes before removing from the tin and leave to cool completely on a wire rack.

Additional Information

  • Winter

  • Autumn

  • Snack

  • Cake/Dessert

  • Dairy Free

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