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.
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.