Coconut Pear Cake

    Coconut Pear Cake

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    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.

    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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