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My recipe
Pear cake with coconut streusel
16 servings
Batter
- 4 eggs
- 300 ml sugar
- 2 tsp vanilla (or 1 tsp vanilla extract)
- 200 g butter, melted and cooled
- 500 ml all-purpose flour
- 200 ml milk
- 3 tsp baking powder
Filling
- 450 g canned pears, drained and cut into small pieces
Streusel
- 100 g butter
- 200 ml sugar
- 200 ml double cream
- 400 ml unsweetened coconut
- Line the bottom and sides of a baking pan 30 x35 x 5 cm (12 x 14 x 2 in) with waxed paper or parchment paper; set aside.
- Beat eggs with sugar and vanilla with an electric mixer on high speed until foamy. Add the butter and milk; beat until well combined.
- Stir together flour and baking powder. Add flour mixture to beaten mixture and mix well. Pour batter into the prepared pan; flat with spatula. Bake in a 200 C (400 F) oven for 12 minutes.
- For streusel, in a small saucepan melt the butter with sugar and cream. Remove from heat. Add coconut and mix well. Remove pan from the oven. Pour pears over baked crust. Sprinkle streusel over pears, flat with spatula and bake for another 12-13 minutes or until golden brown.
Thoughts and Ideas
You can substitute canned pears with fresh ones.
Peel, core and cut pears into small cubes. In a small saucepan melt the 2 Tbsp butter. Add pears and cook over low heat for 3-4 minutes, stirring occasionally. Sprinkle with dash of cardamom and cinnamon. Toss gently to coat. Remove from heat and cool completely.
Apples have a great taste with coconut. If you decided to substitute pears with apples, add some sugar.
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