Pineapple and Coconut Loaf

Pineapple and Coconut Loaf

Serves 10

Points per serving: 2½ (original points)

175 g self raising flour

½ tsp cinnamon or mixed spice

50 g low-fat spread

50 g caster sugar

125 g pineapple, in juice

2 medium eggs, beaten

25 g dessicated coconut

Preheat the oven to Gas Mark 2/150°C/300°F. Line a 450 g (1 lb) loaf tin.

Sieve the flour and spice into a large bowl. Add the low-fat spread and rub it in, using a fork or cool fingertips, until the mixture resembles breadcrumbs. Stir in the sugar.

Drain the pineapple, reserving 1 tablespoon of the juice.

Beat the eggs into the flour mix, with the pineapple juice. Fold in the pineapple pieces and the coconut.

Spoon the mixture into the cake tin and bake for 40-45 minutes, or until well risen and firm to touch.