Ingredients
- 1 egg
- 125gm butter (softened)
- ½ cup Sunshine Low GI sugar
- ¾ cup natural Greek yoghurt
- 1 tbsp vanilla essence
- ½ cup milk
- 1 cup self-raising flour
- ½ cup wholemeal self-raising flour
- ½ cup desiccated coconut
- 400g tinned pear slices in natural juice (drained)
Method
- Preheat the oven to 180°C. Grease and line a square or rectangle baking tin
- Place the first six ingredients into the bowl of a food processor, blender or stand mixer and mix until combined
- Add the flours and coconut and mix until just combined
- Dice half of the pear slices and add to the batter and mix through
- Spoon into the baking tin. Arrange the remaining pear slices on top to decorate
- Bake for 25 minutes until golden and cake bounces back when touched
- Let cool and then slice.
Makes up to 16 slices