Pear and Coconut Cake

INGREDIENTS:

• 1/2 cups of pears (2 large pears) cut in chunks (after preparing cake batter).
• 1 cup plain white flour.
• 1 cup whole-wheat flour.
• ½ cup desiccated coconut.
• 1 teaspoon cinnamon.
• 1 teaspoon baking powder.
• ½ cup runny honey or brown sugar.
• 2 tablespoons chia seeds mixed with 3 tablespoons water, or 2 eggs.
• 1 cup coconut milk (I used light with great success).
• ¼ cup coconut butter (or normal butter).

DIRECTIONS:

• Preheat oven to 350F (180C). Grease and sugar a Bundt tin or grease and line a 9 x 9 inch cake pan. Whisk in a medium bowl the flours, coconut, sugar, baking powder and cinnamon. If you used honey, mix with the coconut milk and the eggs or chia seeds until well combined. Pour into the flour mixture.  Melt the butter and stir in as well. Stir the batter until completely combined. 
• Cut up the pairs into ½ inch chunks and stir into the cake batter. Pour into your prepared tin and bake for 25-27 minutes, until a skewer comes out clean. Tastes best warm the same day but stays moist for up to 4 days.

Source: http://www.abakinggirl.com/