Pineapple and coconut have long been a popular combo (think pina colada!) These rusks were a favorite at my office which is where I experiment with my new recipes on my unwitting colleagues. See what you think and let me know.
500g (540ml) butter
250 ml brown sugar (the pineapple adds sweetness)
2 large eggs, lightly beaten
500g wholewheat flour
500g white flour
30ml baking powder
1 cup finely chopped dried pineapple
2 cups toasted coconut (unsweetened)
Spread coconut in a single layer onto a baking sheet and toast at 350 (180) degrees until golden. Don’t let them brown too much in the oven as they continue to brown when removed from the oven. Tip: Shake the baking tray occasionally to prevent the ones that brown early from burning.
Melt the butter and sugar together in a saucepan. Set aside to cool. Add the eggs and buttermilk.
Mix the flour, baking powder, pineapple and coconut together. Stir in the egg mixture. Press evenly into a large greased baking sheet. Bake in preheated oven at 180 degrees for 30-45 minutes till golden.
This recipe may not be printed or used commercially without the written permission of Ruskrecipes.com.