Gluten Free Pear & Coconut Cake.
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250g Desiccated Coconut
1/2 tsp Gluten Free Baking Powder
3 Medium Eggs
150g Xylitol or Sugar
Preheat oven to 180°C. Line a 20cm cake tin with baking paper and grease the sides with a little oil or butter. Core pears and puree in a blender. Mix the coconut and baking powder in a bowl. Stir in the blended pears. Beat the eggs and xylitol or sugar in a clean mixing bowl until they become pale and creamy and start to thicken slightly - the whisk should leave a trail when lifted out of the mixture. Gradually fold the pear and coconut mixture into the beaten egg, using a large metal spoon and taking care not to knock all of the air out of the egg. It’s easy to do this if you draw a figure 8 shape with the spoon as you fold. Quickly pour the cake mix into the prepared tin and bake for around 50 minutes. The cake is so soft and squidgy that a skewer inserted may not come out clean, but when it is done the top should be golden and fairly firm to touch. Store in an airtight container.