Camp Loaf

• 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

1. Preheat the oven to 350u0b0F. 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.

butter, brown sugar, eggs, vanilla, flour, pineapple, blueberries, flaked coconut

Taken from recipes-plus.com/api/v2.0/recipes/36016 (may not work)