Fig, Pecan and Coconut Loaf

Serves 10, Prep and Cook: 1 hour, 50 mins

125g unsalted butter, chopped 1½ cups water

250g packet soft and juicy figs,

coarsely chopped

½ cup buttermilk

2 eggs, lightly beaten

1¼ cups brown sugar, firmly

packed

2 cups plain flour

2 tsps baking powder

1 tsp ground cinnamon

½ cup desiccated coconut 1½ cups chopped pecans Spreadable butter, to serve

1 Grease a large, straight-sided loaf pan 14cm x 22cm x 9cm deep. Line base and sides with baking paper, extending it 4cm above pan edges.

2 Combine butter and water in a medium saucepan over a medium heat. Stir until butter is melted. Add figs. Bring to boil. Remove. Transfer toa large heatproof bowl. Cool.

3 Whisk buttermilk and eggs in a jug. Add to cooled fig mixture with sugar and combined sifted flour, baking powder and cinnamon. Stir until combined. Stir in coconut and half the pecans. Pour into prepared pan. Sprinkle with remaining pecans.

4 Cook in a moderately slow oven (160C) for about 1 hour, 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. (Cover loosely with foil during cooking if top starts to overbrown.)

5 Remove from oven. Stand for 15 minutes. Transfer to a wire rack to cool.

6 Serve loaf warm or at room temperature with butter.