Camp Loaf

Name: Camp Loaf
Ingredients: 8 tbsp (1 stick) butter, softened; 1/2 cup firmly packed brown sugar; 2 None eggs; 1 tsp vanilla extract; 2 cups self-rising flour, sifted; 1 can (16 oz) crushed pineapple in juice; 1 cup blueberries; 1/2 cup flaked coconut, plus additional 2 tbsp, to sprinkle

8 ingredients

4 steps

Ingredients

8 tbsp (1 stick) butter, softened
1/2 cup firmly packed brown sugar
2 None eggs
1 tsp vanilla extract
2 cups self-rising flour, sifted
1 can (16 oz) crushed pineapple in juice
1 cup blueberries
1/2 cup flaked coconut, plus additional 2 tbsp, to sprinkle

Directions

1

Preheat the oven to 350°F. Lightly grease and line an 8 x 5-inch loaf pan with parchment paper.
2

Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3

Fold in half the flour then the undrained pineapple. Fold in remaining flour with blueberries and coconut. Pour into prepared pan, smoothing top. Sprinkle with additional coconut.
4

Bake for 35-40 mins or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.