This buttery moist loaf is easy and delicious!

Tamarillo & coconut loaf

4 tamarillos, peeled, cut into 3 thick slices

140g butter, softened

½ cup caster sugar

2 tablespoons honey

2 eggs

2/3 cup self raising flour

¼ cup almond meal

¼ cup dessicated coconut

Splash of milk – optional

• Preheat oven to 180°C. Grease and line a medium sized (25 x 13cm) loaf tin. Dust bottom lightly with flour. 
• Beat butter, sugar and honey until light and creamy. Add eggs, one at a time and beat until combined – don’t worry if it curdles. Fold through sifted flour, almond meal and coconut and mix. It should be stiff dropping consistency. If it’s too stiff, loosen by adding a little milk.
• Place tamarillo slices in base of prepared tin. Scrape batter into tin, smooth and bake for 45-50 minutes or until an inserted skewer comes out clean.
• Leave to cool for 15 minutes before turning out and inverting on a plate so that tamarillos face up.
• Eat thick slices with a cuppa!