Coconut Milk Weetabix Pear Cake
- Total Time: 45 minutes
- Yield: 1 cake
Description
This Coconut Milk Weetabix Pear Cake is a light and moist dessert, perfect for summer, with a subtle coconut flavor that complements the sweetness of pears and the warmth of cinnamon.
Ingredients
- 2 cups (480 ml) pears, cubed, set aside in a bowl of water and a bit of lemon juice
- 1 3/4 cups (210 g) flour (whole wheat or all purpose should do fine)
- 3 Weetabix biscuits, crushed (about 3/4 cup / 180 ml)
- 2 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp salt
- 1 cup (240 ml) walnuts, chopped
- 1/2 cup (120 ml) applesauce
- 1 cup (240 ml) coconut milk
- 1/2 cup (100 g) brown sugar
- 3 tbsp + 1 tsp (50 ml) olive oil
- 1 tsp vanilla extract
- 2 tbsp demerara (turbinado) sugar, for topping
Instructions
- Preheat the oven to 400°F (200°C). Oil and flour a 9×9 inch cake pan or two loaf pans to prevent sticking.
- In a large bowl, combine all dry ingredients: flour, crushed Weetabix, baking soda, cinnamon, salt, and walnuts. Mix well to ensure even distribution of ingredients.
- In a separate smaller bowl, mix together the wet ingredients: applesauce, coconut milk, brown sugar, olive oil, and vanilla extract. Stir until the sugar is dissolved and the mixture is smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cake dense.
- Drain the pears and gently fold them into the batter.
- Pour the batter into the prepared cake pan(s), spread evenly, and sprinkle the demerara sugar evenly over the top.
- Bake in the preheated oven for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Start checking after 25 to 30 minutes — the top should be browned and a toothpick should come out mostly clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, consider toasting the walnuts before adding them to the batter.
- This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 35
If You Liked This Recipe, You’ll Love These
- Cardamom-Pear Cake
- Spring Strawberry Cake Roll
- Apfel Kuchen: Traditional German Apple Cake
- Sicilian Orange Cake
Frequently Asked Questions
What are Weetabix biscuits and what do they do in this cake?
Weetabix are whole-wheat breakfast cereal biscuits — I use 3 crushed biscuits (about 3/4 cup). They add a wheaty, slightly nutty body and a subtle whole-grain texture that complements the coconut milk base. If you can’t find Weetabix, another whole-grain wheat biscuit cereal would substitute closely.
Why soak the pears in water with lemon juice before adding them?
Hold the 2 cups of cubed pears in a bowl of water with a bit of lemon juice while you prepare the batter — this prevents the cut pear from browning before it goes into the cake. Drain and fold them in gently right before baking.
Can I toast the walnuts before adding them?
Yes — I suggest toasting the 1/2 cup of walnuts before adding them to the batter for a richer, deeper flavor. Leftovers store in an airtight container at room temperature for up to 3 days.
NEVER WOULD HAVE PUT WEETABIX IN A CAKE!