This pear cake with coconut streusel is moist, soft and irresistibly good. The pear pieces make the cake fruity and extra delicious. The streusel are crispy, buttery and an absolute taste highlight.
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Ingredients and preparation of this moist pear cake
The crispy coconut streusel are made out of these ingredients:
- shredded coconut
- icing sugar
- soft butter
Combine these ingredients in a bowl.
Pear and Coconut Cake - Ingredients
- all purpose flour or cake spelt flour
- corn starch or potato starch
- soft butter
- eggs, room temperature
- light brown sugar or granulated sugar
- baking powder
- vanilla extract
- salt
Combine flour, baking powder and corn starch in a bowl.
Separate the eggs. The egg whites are beaten until stiff with the salt. In a separate bowl, beat butter, sugar, yolks and vanilla until fluffy.
Then stir the flour mixture and the beaten egg whites alternately into the yolk mixture.
Now the dough is emptied into a prepared pie form, topped with pear pieces and the coconut crumbles. After about 40 minutes of baking time, the pear cake with coconut streusel is ready.
Pear Cake with Coconut Streusel - Tips & FAQ
How big is the pie form for this recipe?
I baked the pear cake with coconut streusel in a pie pan with a diameter of 23 cm. This is rather flat and the edges are slanted. In other words, there is not as much space for dough as in a “normal” cake pan.
If you want to bake the cake in a 26 ø cake tin, I recommend increasing the amount of ingredients by a third and extending the baking time by approx. 5-10 minutes (toothpick test).
Do I have to peel the pears?
It's entirely up to you whether you want to peel the pears. I usually leave the peel on unless it's quite thick and wouldn't be good to bite into.
Can I replace the pears with other fruits?
The pears can ideally be replaced with apples. Pitted cherries also work very well in this recipe.
How do I know the cake is baked?
After the baking time, do a toothpick test: stick a toothpick or a small wooden stick into the cake. If the dough sticks, the pear and coconut cake is not yet finished baking. Repeat the test after 5 minutes.
How long will this pear cake with coconut streusel stay fresh?
The pear cake tastes best fresh from the oven, cooled to room temperature. The crumbles are nice and crunchy. The pear pieces keep it fresh and juicy for a long time, so it is still very tasty even after two to three days (stored in the refrigerator).
If you have made this pear and coconut cake or any other recipe here from Flowers in the Salad, please leave a review. I'm always incredibly happy to see when you like my recipes. 🙂
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More recipes with pears and apples
Try these delicious, fruity recipes:
- Healthy Breakfast Muffins They're full of juicy fruit, easy to make and ideal for freezing and defrosting as needed.
- Easy, Baked Apple Rings in Beer Dough Incredibly delicious and perfect for guests!
Pear Cake with Coconut Streusel
Utensils
- 1 pie or cake tin ø 9 inchesor ø 10.5 inches, then you have to increase the ingredients by a third
Ingredients
coconut streusel
- 80 g shredded coconut
- 50 g icing sugar
- 60 g butter softened, pitted
Dough
- 100 g butter softened, pitted
- 100 g all-purpose flour or cake spelt flour
- 25 g corn starch or potato starch
- 90 g light brown sugar or granulated sugar
- 2 medium Eggs preferably organic, room temperature
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 350 g pears divided in half, seeds removed
Instructions
- NOTE: I baked the pear cake with coconut streusel in a 23 cm diameter “pie pan”. This is rather flat and the edges are slanted. In other words, there is not as much space for dough as in other cake tins. If you want to bake the cake in a ø26 cm cake tin, you will need to increase the amount of ingredients by a third and extend the baking time by approx. 5-10 minutes (toothpick test).
- To make the streusel, put the shredded coconut, icing sugar and butter in a bowl and mix well with your fingers or a fork. Set aside.
- Preheat the oven to 175°C top-bottom heat (160°C hot air). Prepare a 23 ø cake or pie pan. If not non-stick, line it with baking paper or grease with butter and dust with flour.
- Cut the halved pears lengthways again and then cut them into 0.5 inches thick slices. Set aside.
- Separate the eggs. Beat the egg whites and salt with a mixer until stiff. Set aside.
- In a separate bowl, beat butter, yolks, vanilla and sugar until fluffy, 4 minutes.
- In another bowl, mix the flour, corn starch and baking powder well.
- Using a spatula, alternately fold the beaten egg whites and the dry ingredients into the yolk and butter mixture. Empty the dough into the cake pan. Distribute the pear pieces evenly on top. Also spread the coconut streusel on the pears.
- Bake the cake in the preheated oven for about 40 minutes. Use a wooden stick to test whether dough sticks. If so, bake for another 3-5 minutes.
- Allow to cool before enjoying. The pear cake tastes best when it is still slightly warm or at room temperature.
- The cake will keep in the fridge for at least two to three days.
2 comments
I've baked this cake more than 5 times already. I always double the ingredients and bake two cakes so there's enough for everyone! :) Live it!
This cake is so moist and the coconut streusel are amazing!!!
Thank you so much for you nice feedback! 🙂