INGREDIENTS

  • 2josephine pears , peeled, quartered, core removed
  • 2 cups self-raising flour , sifted
  • 1 cup desiccated coconut
  • 1/2 cup caster sugar
  • 270 g ayam light coconut milk
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup frozen raspberries

DIRECTIONS

  1. Preheat oven to 180°C Line a 9cm x 22cm (base) loaf pan with non-stick baking paper. Cut the pear into 2cm pieces.
  2. Combine the flour, coconut and sugar in a large bowl. Whisk together the coconut milk, eggs and vanilla extract. Add to the dry ingredients and mix until just combined.
  3. Gently stir in the pears and frozen raspberries make sure you don’t over mix. Spoon into the pan and smooth the surface. Bake for 1 hour or until a skewer inserted comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool completely.