This is a great breakfast loaf, with its orange, pineapple, coconut and yogurt accents.
Makes 1 9-x-5-inch loaf
Serves 12 to 16
6 Tbsp unsalted butter at room temperature
1 cup sugar
3 eggs at room temperature
2/3 cup plain yogurt
2 tsp finely grated orange zest
1 2/3 cups all-purpose flour
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2 tsp baking powder
¼ tsp salt
pinch ground cinnamon
1 cup diced rhubarb OR
1 14-oz tin crushed pineapple, well-drained
½ cup raisins
1/3 cup sweetened shredded coconut
1. Preheat the oven to 325 °F and grease a 9-x-5-inch loaf pan.
2. Cream the butter and sugar together. Add the eggs to the butter mixture one at a time, blending well after each addition. Stir in the yogurt and orange zest.
3. In a separate bowl, sift the flour, baking powder and salt stir this into the butter mixture. Stir in the rhubarb (or pineapple, if using), raisins and coconut. Scrape the batter into the prepared pan and
4. Bake for 60 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes, and then tap the cake out of the pan to cool completely on a cooling rack.
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