Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease and line a 14cm x 21cm loaf pan.
2.In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3.Fold in half the flour, followed by pineapple and juice. Fold in remaining flour with blueberries and coconut.
4.Pour into pan, smoothing top. Sprinkle with extra coconut. Bake for 35-40 minutes or until cooked when tested with a skewer.
5.Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
Makes 1 loaf. This keeps well in an airtight container.
Note