Method

Preheat the oven to 170C

Drain the pineapple and put in a food processor, chop to a rough pulp to immitate crushed pineapple.

Place the pineapple pulp in a sieve and press to remove as much juice as possible. Keep the juice makes a nice drink on a hot day.

Weigh 125g of the pulp and reserve.

Wash and dry the cherry halves to remove the sticky coating which may make them sink. Reserve.

Line the chosen tins with loaf tin liners.

Beat the butter and sugar together until light and fluffy, add the vanilla and the eggs one at a time, beating well in between.

Beat in the 125g pineapple, coconut and flesh from the passion fruit if using.

Sift the flour and baking powder then beat into the mix.

Add the cherry halves and mix well.

Spoon the mix into the tins and bake 50 mins, until a skewer stuck into the cake comes out clean.

Allow to cool.

Beat the remaining pineapple with icing sugar, add a drop of rum or orange juice and drizzle over the cakes. Add some extra chopped cherries to the mix, even some more passion fruit pulp for a colourful topping.