This cake was done at 36 minutes! I was a bit concerned when all the pear liquid exuded towards the top when I added the cake batter, but it turned out perfectly. A great dessert for a cold winter night.


Caramel-like Topping

  • ¼ cup Butter Unsalted
  • ⅓ cup Brown sugar
  • 3 Pears Peeled and cut into ½ inch wedges

Cake Batter

  • 1⅓ cup All-purpose flour
  • 3 tbsp Coconut Desiccated
  • 1 tsp Baking powder
  • 1 cup Brown sugar
  • 6 tbsp Butter
  • 2 Eggs Large
  • 1 tbsp Vanilla extract
  • ¼ cup Milk Whole


  • 1 tbsp Coconut Finely shredded
  • 3 tbsp White chocolate Shreds


  1. Grease a round spring form pan (Dimensions- 9×3). 
  2. Add butter and place this pan in the oven. Keep an eye on it. When the butter melts (in less than 5 minutes), remove pan from the oven.
  3. Now, sprinkle brown sugar all over the melted butter.
  4. Arrange your pears on top of the butter and sugar mixture. Keep this pan aside while you prepare the cake batter.
  5. In a mixing bowl, cream butter and sugar until light and fluffy.
  6. Then, add eggs (one at a time) and vanilla extract and mix everything until smooth.
  7. Add flour, baking powder, salt, coconut, milk and mix until just combined. Don't over-mix! 
  8. Pour this batter into the pan you had prepared earlier.
  9. Bake for about 50 minutes at 325 degrees or until an inserted toothpick comes out clean.
  10. Let this cake cool for an hour on a cooling rack and then release the sides of the springform pan and flip cake over gently on a serving dish or a cake board. 
  11. Top it off with finely shredded coconut and white chocolate shreds. Enjoy!
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