¾ cup sugar
2 eggs, beaten
½ cup light olive oil
1 teaspoon vanilla essence
¾ cup desiccated coconut
2 cups self raising flour, sifted
¾ cup milk
1½ tablespoons moist coconut flakes
Grease a 20cm round cake tin and line with baking paper, grease the top of the baking paper.
Quarter and core the pears, slice lengthwise into 10mm slices. Sprinkle the greased and lined tin with the moist coconut flakes and top with pear slices, making sure the base is completely covered.
In a large bowl, mix the sugar, beaten egg, olive oil and vanilla together until smooth.
Stir in the coconut and the sifted flour alternately with the milk. Mix well until blended.
Pour batter over the pear slices and smooth top. Bake in a moderate oven 160°c for about 45 minutes or until a skewer comes out clean. Cool slightly and invert onto a wire rack to cool.
A nice moist cake, which can also be gluten and dairy free, simply by substituting gluten free flour and soy milk.
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