Pear Coconut Cocoa Cake
Pear Coconut Cake
This easy cake is equally love at first sight and at first bite. When you slice it, you get a cool, impressive-looking cross section of a pear—it retains its whole shape during baking but turns soft, with an almost custard-like texture and a mellifluous flavor. The pears are enveloped by a tender cake enhanced by shredded coconut and cocoa, resulting in an addictive amalgam of fruit, nut and chocolate.
- Serves 6–8
- 3 medium ripe pears
- 8 tablespoons unsalted butter, softened at room temperature
- 1 cup powdered sugar
- 3 eggs, yolks and whites separated
- 2 tablespoons rum
- 1 cup unbleached all-purpose flour, plus extra for dusting the pan
- 1¼ cup shredded unsweetened coconut
- 1 tablespoon cocoa
- 1 teaspoon baking powder
- Preheat the oven to 350 degrees. Brush a 9x5x3-inch loaf pan with butter or vegetable oil, and dust lightly with flour.
- Cut the bottom of each pear, and carefully scoop out the core with a knife or small spoon. Peel the pear from the bottom toward the stalk, leaving the stalk intact. Set aside.
- Using an electric mixer, beat the butter, sugar, yolks and rum in a medium bowl, scraping the sides of the bowl, until pale and fluffy, about 3 minutes. Add the flour, coconut, cocoa and baking powder, and mix. Clean the beaters, reattach to the mixer, and beat the egg whites until soft peaks form, about 2 minutes. Carefully fold the whites into the mixture.
- Place the batter in the loaf pan, and even out the surface. Press the pears into the batter so they touch the bottom. They will not be fully submerged. Bake in the oven until a cake tester inserted into the cake part comes out clean, about 35 minutes.
- Let cool for 10 minutes. Run a knife around the edges of the cake. Place a plate on top of the pan and flip over. Place another plate on top of the cake, and quickly flip again so the pears are facing up. Slice and dust with powdered sugar, if you like.