Pear, raspberry and coconut bread

by Ed Halmagyi


  • 275g self-raising flour
  • 1 tsp bicarbonate of soda
  • 80g desiccated coconut
  • 110g caster sugar
  • 250ml coconut cream (the pouring version, not solid)
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 tsp natural vanilla extract
  • 2 ripe pears, peeled and diced
  • 120g frozen raspberries


1 Preheat oven to 170°C. Combine the flour, bicarbonate of soda, coconut and sugar in a large bowl and mix to combine. Whisk the coconut cream, oil, eggs and vanilla in a second bowl then stir into the flour mixture.
2 Fold in the pears and raspberries, then spoon into a lined medium loaf pan and bake for 45 minutes, until a skewer can be inserted and removed cleanly.