A gluten free, low sugar, dairy free cake that is made without flour. It gets its bulk from desiccated coconut, while the pear makes it wonderfully moist. Coconut helps the thyroid and immune system, and although it is a rich in saturated fat, it is a type of fat that is used as energy rather than being stored as fat. A winner all round.
250g desiccated unsweetened coconut
½ tsp baking powder (gluten free if necessary)
3 medium eggs
100g xylitol (or coconut sugar is a good alternative)
Preheat the oven to 180C / 350F
Cake version: Line a 20cm (8inch) cake tin with baking paper and grease the sides with a little oil or butter.
Cupcake version: Place cupcake cases into your muffin tin. The recipe makes 12 cupcakes.
Core the pears and puree them in a blender.
Mix the desiccated coconut and baking powder in a bowl and stir in the blended pears.
Beat and eggs and sugar in a mixing bowl until pale and creamy – the whisk should leave a trail when lifted out of the mixture.
Gradually fold the pear and coconut mix into the beaten egg using a metal spoon. Take care not to knock all the air out of the mixture.
Pour cake mix into your cake tin or the cupcake cases and bake for around 30 – 35 minutes. If using a cake tin then around 50 minutes is needed.
The cake texture will be soft and squidgy so when you insert a skewer it may not come out completely clean. It is done when the top is golden and firm to the touch.
Store in airtight container.
Inspired by Food Glorious Food recipe