This pear cake with coconut streusel is moist, soft and irresistibly good. The pear pieces make the cake fruity and give it an amazing texture. The streusel are crispy, buttery are an absolute flavor highlight.
This autumnal cake tastes best fresh from the oven, cooled to room temperature. This way the streusel are still crispy. But the pear pieces keep the cake fresh and moist for a long time, so it’s still very tasty after two days (stored in the refrigerator).
Even though its close to impossible that this pear cake lasts longer than 24 hours.
I mean we are talking about a soft cake, loaded with juicy pear junks and a crispy, buttery coconut streusel topping!!
I baked the pear cake in a pie pan with a diameter of 23 cm. It is rather flat and the edges are diagonal. This means that there is not as much room for dough as in a “normal” cake tin.
If you want to bake the cake in a cake tin, I recommend increasing the amount of ingredients by a third and extending the baking time by about 5-10 minutes.