A beautiful and super easy recipe using Greek yogurt or labneh, some leftover coconut cream and juicy pears. Lots of baking tips and the most important piece of advice at the end of the reel!
Tender Pear and Coconut Cake
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Cook time:
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- Description
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- Ingredients
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- Notes
- Nutrition
BY YASMINE IDRISS
A beautiful and super easy recipe using Greek yogurt or labneh, some leftover coconut cream and juicy pears. Lots of baking tips and the most important piece of advice at the end of the reel!
Ingredients
- 8” cake tin
- Preheat oven to 180°C
- 1/4 cup coconut oil
- 1/2 cup coconut cream
- 3 large eggs, room temp
- 3/4 cup plain labneh (or Greek yogurt)
- 1 tsp vanilla extract
- 1 cup soft brown sugar
- 1½ cups self raising flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp pumpkin spice
- 3 pears, peeled and cored- squeeze half a lemon on them to avoid browning
- Sliced almonds
- Extra pumpkin spice
- Extra coconut oil
- Caster sugar
- Icing sugar, optional
Method
- 1)
Preheat the oven to 180°C.
- 2)
Lightly grease an 8-inch round cake pan and line the bottom with baking paper.
- 3)
In a large bowl, whisk together the oil, eggs, labneh, coconut cream, vanilla, and sugar until smooth and well combined.
- 4)
Sift in the flour, pumpkin spice, baking powder, and baking soda evenly over the mixture. Gently stir using a spatula until just combined — avoid overmixing. Add 1 and a half pears, cubed.
- 5)
Pour the batter into the prepared cake pan and smooth the top. Top with the remaining 1 and a half pears, sliced thinly.
- 6)
Decorate the edge of the pan with sliced almonds, dust some pumpkin spice and brush with coconut oil. You can also sprinkle some caster sugar on top.
- 7)
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 8)
Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- 9)
Optional: Dust with powdered sugar once cooled.