1 1/4 cups coconut
1 cup surgar
1 1/2 cups mashed canned pears (a 29-oz can pears, drained, is equal to 1 1/2 cups mashed pears)
1 teaspoon vanilla
2 1/2 cups all purpose or unbleached flour
3 teaspoons baking poweder
1/2 teaspoon salt
1 cup chopped nuts (I use pecans)
Heat oven to 350 (F). Toast coconut for 5 - 7 minutes, stirring once. Cool to room temperature.
Grease bottom only of 9x5 or 8x4-inch loaf pan.
In large bowl, beat sugar, pears, vanilla and egg until well mixed. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt. By hand, stir 25 to 35 strokes until dry ingredients are moistened. Dough may seem stiff.
Fold in coconut and nuts. Pour into prepared pan. Bake at 350 (F) doe 55 to 70 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes, loosen edges, remove from pan. Cool completely.
Makes 1 loaf
(Bake a day or two ahead to better blend these subtle flavors)