I love making honey cakes all year round, and not only on Rosh Hashana. It’s so easy, fragrant and tasty, and it makes a great treat next to a coffee cup.
This coconut honey cake combines honey, coconut and pears, and is so simple yet very soft and delicious.
Photo: Natalie Levin
Coconut Honey Cake with Pears
For the cake:
- 125 ml. (1/2 cup) boiling water
- 1 tsp. instant coffee
- 2 large eggs
- 100 grams (1/2 cup) sugar
- 180 grams (1/2 cup) honey
- 200 grams (1 cup) coconut cream
- 125 ml. (1/2 cup) vegetable oil
- Pinch of salt
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cardamom
- 280 grams (2 cups) all-purpose flour
- 75 grams (3/4 cup) shredded coconut
- 10 grams (2 tsp.) baking powder
- 3-4 ripe pears (diced)
- Icing sugar for decoration
- Preheat oven to 170c degrees and grease the pans.
- Put the boiling water in a glass and add the coffee. Stir and let cool slightly at room temperature.
- In a large bowl, whisk eggs, sugar, honey, coconut cream, oil, salt, cinnamon, vanilla, ginger and cardamom until mixture is smooth.
- Add the coffee mixture and beat well.
- Add flour, coconut and baking powder and mix just until incorporated.
- Add the diced pears and stir just until evenly dispersed in the mixture.
- Divide the batter between the two pans, and smooth the top.
- Bake for about 35-45 minutes or until a toothpick inserted in the center of the cakes comes out with moist crumbs.
- Cool completely at room temperature, sprinkle with powdered sugar and serve.
- Keep the cakes wrapped tightly in plastic wrap in the refrigerator for up to one week.
- Serve the cake warm or at room temperature.
- You can use apples or peaches instead of pears.
Photo: Natalie Levin