Pineapple & toasted coconut

Pineapple & Toasted CoconutPineapple 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
500ml buttermilk
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.

Cut in the pan.  Dry out in a very low oven for about six hours.

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