• 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)


  1. Preheat the oven to 180°C. Grease and line a square or rectangle baking tin
  2. Place the first six ingredients into the bowl of a food processor, blender or stand mixer and mix until combined
  3. Add the flours and coconut and mix until just combined
  4. Dice half of the pear slices and add to the batter and mix through
  5. Spoon into the baking tin. Arrange the remaining pear slices on top to decorate
  6. Bake for 25 minutes until golden and cake bounces back when touched
  7. Let cool and then slice.

Makes up to 16 slices