Log in o Sign up and enjoy ThermoRecetas

Coconut cake with pear and caramel

Dessert40 minutes8 people310 calories
1/52/53/54/55/5 (3 votes)
Loading ...

By Ascen Jimenez

coconut-cake-with-pear-and-caramel

An unusual combination of coconut, pear and caramel results in this coconut cake covered with fruit.

It could be called pie but I think the word cake is less formal and invites to prepare it without a celebration involved.

Both the presentation and the variety of flavors. If you liked the gluten-free coconut cake Cheer up with this other -but beware, that today is not suitable for coeliacs-.

Coconut cake with pear and caramel

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

A different and original sponge cake, with coconut as the protagonist and covered with natural pear and caramel. A delight for coconut lovers with a sweet tooth.

Coconut cake with pear and caramel
  • Ascen Jimenez
  • Recipe type: dessert
  • Calories: 310
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • Liquid caramel for the base and to decorate
  • 3 medium pears
  • 75 g of butter at room temperature and a little more to grease the mold
  • 110 g of sugar
  • 1 pinch of salt
  • 2 eggs
  • 100 g of liquid cream for cooking
  • 150 g flour
  • 1 sachet of backing powder
  • 100 g of grated coconut

Preparation

  1. We fit the butterfly on the blades of the glass. We add the butter, sugar, salt, eggs and cream. We program 3 minutes, speed 3 1/2.

  2. Now we add the flour, the yeast and the grated coconut. We program 8 seconds, speed 4. Reserve.

  3. We preheat the oven to 180º.

  4. We peel and core the pears. We cut them into sheets. We grease the mold with butter and put a little liquid caramel in the bottom. On the caramel we place the pears and on these the dough that we have just made in Thermomix.

  5. Bake at 180º for approximately 30 minutes.

  6. When it is warm, we unmold the cake and, if we want it to be as in the photo (with the pears on the surface), we turn it over by placing it on the presentation plate.

  7. We can decorate each portion with a little liquid caramel, as in the photo.

Notes

For this recipe we will need a mold of about 23 cm in diameter, removable

Equivalences with TM21

Thermomix equivalences

More information - Gluten-free coconut cake


Discover other recipes of: Desserts, Recipes for Kids, Cake shop

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   María said
    ago 6 years

    Thank you very much Ascen, I made it and it looked very good and very rich, I took a photo but I don't see the option to attach it. I encourage you to make it, it is easy, the recipe is very well explained. The next one I'll make will be the mascarpone and chocolate cake 🙂 thank you!

    Reply to Maria
    1.    Ascen Jimenez said
      ago 6 years

      Good, Maria! Thank you very much for your comment. And that of the photo must be solved because we would love if you could upload them ... Do you have facebook? There you can attach insurance 😉
      A hug!

      Reply to Ascen Jiménez