- 150 g butter
- 100 g sugar
- 4 eggs
- 200 g Küchenmeister Wheat Flour T405
- 100 g Küchenmeister Cornstarch
- 3 tsp. baking powder
- 100 g shredded coconut
- 100 ml milk
- 1 can apricots halves (drained 420 ml)
- 1 can pear halves (drained 420 ml)
Grease and lightly flour a springform pan (26cm diameter). Preheat oven to 175°C (over/under heat)
Cream together the butter, sugar and eggs. Mix together the flour, cornstarch, shredded coconut and baking powder. Mix the dry ingredients, alternating with the milk, into the first mixture.
Pour the batter into the prepared form and spread evenly. Evenly distribute the apricots and the pears on top. Bake in the preheated oven for 40 minutes.