Whisk together flour, salt, baking soda and baking powder in a bowl. In a separate bowl combine vanilla extract, olive oil, 2 tablespoons pineapple juice, sugar, eggs and buttermilk. Mix with ...

Line a 9-by-5-inch loaf pan with parchment paper. Spread coconut on a baking sheet and toast in oven 5 minutes. Set aside to cool. Prepare the pineapple: Melt butter in a skillet over medium heat.

This fruit bread, studded with pineapple, cherries, currants and dates, is an ideal travelling companion, as it’s quite substantial. It also toasts really well. Line a 20cm/8in round deep cake ...

It will still taste great, but the little valley going down the length of your loaf as it falls will not be pretty. Slightly beat eggs, then add butter and sugar and beat until smooth. Stir in ...

Lightly spiced, it’s moist and chewy with the delicious sweetness of banana and pineapple and a little crunch of pecans. It can be made in layer form or bundt form, but since it’s reminiscent of ...

This deliciously moist and fruity loaf cake looks and tastes like sunshine, thanks to the pineapple, orange and coconut, and includes tested substitutions for both gluten-free and vegan variations ...