Pear and Coconut Upside Down Cake

Method

Step 1.
Preheat oven to 150C/130C fan-forced. Line a 24cm spring form cake pan with foil. Brush foil with coconut oil.

Step 2.
Slice pears about 6mm-8mm thick and arrange in a double layer on the base of the cake pan. Sprinkle with lemon juice.

Step 3.
Combine the coconut, cashews and gluten-free baking powder in a large bowl, mix well with a wooden spoon.

Step 4.
Using an electric beater in a clean bowl, beat the eggs and xylitol on high speed until pale and creamy. Add the cacao and beat on low speed until combined.

Step 5.
Gently fold the cacao mixture into the dry ingredients. Spoon mixture over the pears in the bottom of the cake pan.

Step 6.
Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 20 minutes, turn onto plate.

Serve warm or cold, and decorate with pomegranate seeds.

Serves 6-8