Coconut Pear Cake

    1 hour 5 minutes

    Using tinned pears you can make this delicious cake all year round! The coconut icing is my preference, you could just dust it with icing sugar.

    33 people made this

    Makes: 1 cake

    • 1 3/4 cups (220g) plain flour
    • 1 1/2 teaspoons bicarb soda
    • 2 eggs
    • 1 1/2 cups white sugar
    • 1 (410g) tin pears in juice, diced
    • Topping
    • 1 cup white sugar
    • 125g butter
    • 2/3 cup evaporated milk
    • 1 cup dessicated coconut
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23x33cm cake tin. Sift together the flour and bicarb soda; set aside.
    2. In a large bowl, combine the eggs, sugar and pears. Beat in the flour mixture. Spread batter into prepared pan.
    3. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
    4. To make the topping: in a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

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    Reviews and Ratings
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    Reviews in English (33)


    This was very good! I added brown sugar and crushed pecans to top before cooking, my whole family loved it!! Will be making this one again!  -  22 Jan 2006  (Review from Allrecipes USA and Canada)


    Terrific and Easy! Reminds me of mom's recipe except she used 1 tblsp baking powder and 1/4 tsp salt instead of baking soda. Gives it cake consistency. I also made an adjustment to the topping. On the topping I used 1/2 white granulated sugar and 1/2 cup powdered sugar for the sugar called for. Also note: use unsalted stick butter and unsweetened coconut. Bring your mixture to rapid boil for at least 1 minute. Stir in vanilla after you remove from heat. This will make the topping set up beautifully. Great recipe, will use again. Thanks for the memories :-)  -  08 Jul 2007  (Review from Allrecipes USA and Canada)


    If you love a coconut topping and very moist and tender cake with fruit inside, this one's for you. It was excellent! It tastes best still slightly warm or at room temperature. We will definitely make this one again and again.  -  22 Mar 2005  (Review from Allrecipes USA and Canada)