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Pear & raspberry coconut bread
Pear & raspberry coconut bread
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Ingredients:
  • 2 Josephine pears, peeled, quartered, core removed
  • 300g self-raising flour
  • 85g desiccated coconut
  • 115g caster sugar
  • 270g can light coconut milk
  • 2 eggs
  • 2.20 gm vanilla extract
  • 120g raspberry
Instructions:
  • - Preheat your oven to 180°C. - Line a 9cm x 22cm loaf pan with non-stick baking paper. - Cut the pear into 2cm pieces.
  • In a big bowl, mix flour, coconut, and sugar together. In another bowl, whisk coconut milk, eggs, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined.
  • Carefully fold in the pears and frozen raspberries, being mindful not to overmix. Transfer the mixture into the pan and gently level the top. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Allow it to rest for 5 minutes before moving it to a wire rack to cool entirely.

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