Ginger-pineapple bread with coconut

Name: Ginger-pineapple bread with coconut
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 1 can(s) (580 ml; drained weight: 350 g) Pineapple rings; 75 g candied ginger; 200 g Flour; 100 g Coconut flake*; 125 g Sugar; 1 TEASPOON Baking soda; 1/2 TEASPOON Salt; 2 TEASPOONS ground ginger; 250 g Whole milk yoghurt; 150 ml Oil; 1 egg (size M); 1 TABLESPOON Icing sugar; 7-10 Tbsp Coconut chips and dried pineapple slices; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

1 can(s) (580 ml; drained weight: 350 g) Pineapple rings
75 g candied ginger
200 g Flour
100 g Coconut flake*
125 g Sugar
1 TEASPOON Baking soda
1/2 TEASPOON Salt
2 TEASPOONS ground ginger
250 g Whole milk yoghurt
150 ml Oil
1 egg (size M)
1 TABLESPOON Icing sugar
7-10 Tbsp Coconut chips and dried pineapple slices
7-10 Tbsp Grease

Directions

1
Drain the pineapple well and cut it into small pieces. Dice ginger finely. Mix flour, grated coconut, sugar, baking soda, salt and ground ginger in a bowl. Mix yoghurt, oil and egg.
2
Add to the flour mixture and mix gently with a fork. Fold in pineapple and ginger. Pour the dough into a greased box form (25 cm long; 1 1/2 litres capacity). Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-65 minutes (test with sticks).
3
If necessary, cover after about 40 minutes. Leave to cool in the mould for 10 minutes, then turn the cake over onto a cake rack. Let it cool down. Dust the cake with icing sugar. Decorate with coconut chips and dried pineapple slices.