124 g unsalted butter, chopped
1 ½ cups water
250 g packet soft and juicy fresh figs, coarsely chopped
½ cup buttermilk
2 eggs, lightly beaten
1 ¼ cups brown sugar, firmly packed
2 cups plain flour
2 tsp baking powder
1 tsp ground cinnamon
½ cup desiccated coconut
1 ½ cups chopped pecans
butter, to serve
- 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.
- Combine butter and water in a medium saucepan over a medium heat. Stir until butter is melted. Add figs. Bring to boil. Remove. Transfer to a large heatproof bowl. Cool.
- 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.
- 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 over-brown.)
- Remove from oven. Stand for 15 minutes. Transfer to a wire rack to cool.
- Serve loaf warm or at room temperature with butter.