Pear & raspberry coconut bread

Name: Pear & raspberry coconut bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Ingredients: 2 Josephine pears, peeled, quartered, core removed; 2 cups (300g) self-raising flour, sifted; 1 cup (85g) desiccated coconut; 1/2 cup (115g) caster sugar; 270g can Ayam light coconut milk; 2 eggs; 1/2 tsp vanilla extract; 1 cup (120g) frozen raspberries

4.9

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Prep Time: 15 minutes

Cook Time: 65 minutes

Total: 80 minutes

Servings: 12

Cost: $1.29 /serving

Author : Gemma Purcell

breakfast snack bake

Ingredients

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2 Josephine pears, peeled, quartered, core removed2 cups (300 grams) self-raising flour, sifted1 cup (85 grams) desiccated coconut1/2 cup (115 grams) caster sugar270 grams can Ayam light coconut milk2 eggs1/2 tsp vanilla extract1 cup (120 grams) frozen raspberries

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Instructions

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Step 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.

Step 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.

Step 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.