This recipe is from my dear friend, Rochelle’s mum. I got to know Rochelle in Dubai when we worked together. Needless to say, that we bonded together over food and shopping! More so over food, ‘cos she loves the local food of Singapore and anyone who loves the Singapore local cuisine is my bestie! 😉

Rochelle’s mum loves to bake and so I had asked her to share this recipe with me when Rochelle sent the ‘pear upside down cake’ pic to me on What’s App. I am yet to try making it but have added it to my ‘bake list’, as I just love the sound of coconut milk in the cake batter. I think it would be just delish!

Ingredients

• 150 desiccated coconut
• 300 grams coconut milk
• 250 grams unsalted butter
• 200 grams caster sugar
• 6 eggs
• 175 grams plain flour
• 175 grams self-rising flour
• Ice cream for serving – optional
• Toasted and flaked coconut for serving – optional
• 100 grams unsalted butter
• 60 grams brown sugar

Method

• Pre-heat oven to 150 degrees c and grease a 24 cm x 30 cm base tin with butter and line the base with non-stick baking paper.
• Cut the pears into quarter pieces lengthwise and take each quarter and cut them further into thin slices.
• Melt the 100g butter in a saucepan and add the brown sugar and cook for a minute until sugar is melted and well combined.
• Transfer the mixture to the prepared tin and spread evenly as possible.
• Arrange the pear slices over the top of the brown sugar mixture and set aside.
• Combine coconut milk and desiccated coconut in a bowl and set aside.
• Then with an electric hand mixer, beat the butter and sugar until pale and creamy.
• Add the eggs, one at a time after each addition is well combined.
• Sift together the plain flour and self-rising flour. 
• Add half the flour to the butter mixture and with a large metal spoon or spatula fold until combined.
• Then fold in the coconut mixture and the remaining flour until well combined.
• Pour the mixture to the baking tin over the pear slices and spread the pear slices evenly.
• Bake in preheated oven for 30-35 minutes until skewer inserted into the center comes out clean.
• Stand the cake in the tin for ten minutes, run a palette knife outside of the cake and turn over a serving plate.
• Sprinkle toasted desiccated flaked coconut or ice cream if desired.