Get ready for the perfect coffee cake to celebrate fall the tropical way! A tasty recipe for Caribbean pear coconut cake: coconut and lime meringue on top of juicy and ripe pear slices.
“On the first day of Christmas
My true love gave to me
A partridge in a pear tree”
Most of you know this old Christmas song, I know it’s not yet the time for it. Though odd enough, they played jingle bells in a restaurant I had dinner last night. Some days ago Mr. F traveled to Europe and bought me some German cooking magazines. Lust auf Genuss is one of them and full of mouth watering recipes with apples and pears. No partridge but I would love to have a pear and apple tree and bake all the nice treats in this magazine.
That’s not all Mr. F brought home from his recent trip because he also arrived with an over a week long jet-lag. Which caused dumm questions in middle of the night like: “are you still asleep?”. What kind of question is that anyway? At 3 am? I don’t wanna sound like a sissy, but not enough sleep makes me sluggish and I don’t even want to mention the other side-effects. Spending one week overtired and exhausted had been painful. Concluding I have to say this bunch of cooking magazines came with a high price tag for my well-being, but totally worth in view of bringing some Caribbean treats into our autumn days. And I am looking forward to share this Caribbean pear coconut cake with my true love and two great friends who are coming all the way from Kansas City to visit us!
Caribbean pear coconut cake
Autumn arrives some weeks later here in mid south and that’s the reason why Lust auf Genuss issue 09/12 “Äpfel & Birnen” (apples and pears) is just in time and it’s one of the best issues to far. I had been slobbering all over the pictures and finally decides it has to be the Caribbean pear coconut cake. I don’t own a 26 cm springform pan and just ‘downsized’ the recipe to fit in my 24 cm pan. I also swapped starch from the original recipe for whole wheat flour, which made the texture rather rustic.
- for the cake batter:
- 185 g / 1½ cups all-purpose flour
- 90 g / ¾ cup whole wheat flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 185 g / ¾ cup unsalted butter, softened
- 140 g / ⅔ cup granulated sugar
- 2 large eggs
- 4 teaspoons coconut liqueur
- 1 teaspoon vanilla extract
- for the filling:
- finely grated zest of one lime
- 2 tablespoons lime juice, divided
- 1.5 pound (about 5) ripe pears
- 3 egg white
- 140 g / ⅔ cup granulated sugar
- 150 g / 2 cups unsweetened coconut flakes
- about 3 tablespoons coconut chip
- Preheat your oven to 175 C / 350 F. Grease your 24 cm / 9.5 inch springform pan.
- Peal the pears, cut in quarters, remove cores, slice the quarters into half. Coat with 1 tablespoon lime juice and set aside.
- For the cake batter: in a medium bowl measure and mix both flours, baking powder, and salt. Set aside.
- In your bigger bowl or stand mixer with a paddle attachment add butter and sugar and mix until creamy. Add one egg at a time and continue mixing until pale and fluffy. Add flour mix, liqueur and vanilla extract stir shortly just until combined.
- Transfer the batter into the springform pan and spread evenly, Top with the pear slices and bake 30 minutes.
- While the cake bakes make the meringue topping: Add lime zest to sugar and rub with your fingers. Beat egg white, lime-sugar and the remaining tablespoon of lime juice until they form firm peaks. Fold in coconut flakes.
- Spread the meringue over the baked cake and sprinkle with coconut chips. Bake again for 20 to 30 minutes. You might have to cover cake with aluminum foil if coconut chips browns too quickly. Let cool and remove from the pan.