method
Chop half the pears to a similar size as the blackberries and keep the remainder for the top of the cake.
- First preheat your oven to 180c & line a 20cm cake tin*
* I use shop brought cake tin liners as they save time & fuss, but, you can use baking paper if you prefer.
- mix butter sugar desiccated coconut & vanilla essence until smooth & creamy
- add the eggs stir to combine
- add in baking powder & flour mix till combined
- add your blackberries & chopped pears
- fold the fruit into the batter carefully so as not to bash up the fruit
- tip into your prepared lined tin, smooth out & top with your remaining pears
- sprinkle with a little extra brown sugar & bake for 40 to 45 minutes**
** It's slightly tricky to test for doneness as you have juice from the berries running through the cake, but, try sticking a wooden skewer in a couple of places to see if you get cake mix or just juice. The skewer should come out dry without cake mix stuck to it. If it comes out covered in berry juice, try another place! If it comes out covered in sticky cake mix, pop it back in the oven for 5 minutes more, then check again.
Serve Pear, Coconut & Blackberry Cake hot or cold, with or without custard, or ice cream! The cake is so moist that it doesn't need them, but, some people insist on that extra indulgence!
