Pear Raspberry Coconut Bread

8 ingredients
3 steps

Ingredients

  • 2 josephine pears, peeled, quartered, core removed
  • 2 cups self-raising flour, sifted
  • 1 cup desiccated coconut
  • 1/2 cup caster sugar
  • 270 g ayam light coconut milk
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup frozen raspberries

Directions

  1. 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.
  2. 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.
  3. 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.

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