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Place the pineapple in the base of an ovenproof dish. Toss the banana in the lemon juice and spread over the pineapple. Beat the eggs with the sugar until thick and creamy, fold in the coconut and jam. Cover the fruit in the dish with this mixture.
Bake in moderate oven until golden brown. Serve alone or with whipped cream.
The addition of a selection of nuts to the filling make a crunchy change. Either add ½ cup blanched chopped almonds, ½ cup raw cashews or ½ cup chopped walnuts.
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