I try, but a recipe has to be pretty idiot proof for me to pull it off.
So when I found this recipe for this pear, raspberry and coconut loaf, I set myself a challenge and made a bet with my husband (Sorry can’t repeat the terms of the bet in public) that I wouldn’t botch it!
So I followed the recipe, made a mess of myself and my kitchen and stared into the oven willfully, hoping and praying that this bloody bread would work out.
Now, I must admit. My photo isn’t that appealing, I mean, it doesn’t make my mouth water. Truth to be hold, it’s not an entirely attractive looking loaf, but it was certainly tasty and yes, I won the bet. WOOP WOOP!
- 2 Josephine pears, peeled, quartered, core removed (I used canned pears)
- 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
- Preheat oven to 180°C. Line a 9cm x 22cm (base) loaf pan with non-stick baking paper. Cut the pear into 2cm pieces.
- 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.
- 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.