- 275g self-raising flour
- 1 tsp bicarbonate of soda
- 80g desiccated coconut
- 110g caster sugar
- 250ml coconut cream (the pouring version, not solid)
- ¼ cup vegetable oil
- 2 eggs
- 1 tsp natural vanilla extract
- 2 ripe pears, peeled and diced
- 120g frozen raspberries
1 Preheat oven to 170°C. Combine the flour, bicarbonate of soda, coconut and sugar in a large bowl and mix to combine. Whisk the coconut cream, oil, eggs and vanilla in a second bowl then stir into the flour mixture.
2 Fold in the pears and raspberries, then spoon into a lined medium loaf pan and bake for 45 minutes, until a skewer can be inserted and removed cleanly.