Coconut and almond pear cake

A picnic is always necessary when I feel like I am turning into a stay-at-home person. This pear cake is a moist and wholesome. A soft picnic rug is laid out under a shady tree. Shoes off. A hot cup of earl grey. It is good to be lazy sometime!

Preparation: 15 minutes
Cooking: 60 minutes
Serves: 7-10 pieces

Ingredients:

150g of unsalted butter at room temperature
3/4 cup of caster sugar
2 eggs
1/2 cup of coconut cream
1 1/2 cups of plain flour
1/4 cup of almond meal
2 teaspoons of baking powder
1 cup of milk
2 pears, peeled and halved
Icing sugar to dust

Methods: 

1. Grease a loaf cake tin with butter. Place halved pears at the bottom of the tin. Preheat oven to 160'c fan forced.
2. Beat butter to soften for a few minutes. Add sugar in three additions and beat to make a fluffy butter cream.
3. Add one egg at a time and continue beating. Then add coconut cream and beat again quickly to combine.
4. Add flour, almond meal. baking powder, and milk. Use a silicone spatula to bring the mixture together.
5. Pour the cake mixture into tin. Bake for 60 minutes at the bottom of the oven. Check after 40 minutes and if the top starts to golden, use an aluminum foil to cover to protect the top from being grilled and continue baking. Stand cake in pan for 10 minutes with a damp tea towel covered before transferring it onto a rack to completely cool.

Serve warm.