One thing you learn quickly with having a young baby in the house is that an early bedtime is a good thing. Although our son is generally a good night sleeper, it is not unknown for us to crash at 9pm, in order to recoup some energy and much-needed rest. Gone are the days when it was cool to go out on the town on a Friday or Saturday night, returning after midnight with the anticipation of a long sleep-in the next morning.



But there’s always an exception. So when my brother’s band was having an album launch, and my grooving gal pal begged me accompany her, against all good sense, I did. Once in town, we decided to have a coffee beforehand, but could we find anywhere that sold anything other than alcohol at that time of night? Only MacDonalds. Usually I avoid the place, but we were out of options.


While she was ordering, I drooled over their cake collection {as I am wont to do}, and spied a Pear and Raspberry Bread. Now, that there was a flavour combination I hadn’t tested before! Once home, I googled the recipe and apparently it’s all the rage… who knew?! This cake is luscious – very moist and lightly sweetened with fruit – and quite possibly the panacea you need after a big night out… or a quiet night in. It’s that good.


Oh, and was it worth getting only 4 hours sleep before waking up with bubs at the crack of dawn the next morning? So worth it! There was plenty of dancing to be had beneath the buddha disco ball {as seen above}, I bought the CD, and now can’t get those funky tunes out of my head. Go here to download your own copy of the Colourphonics album. You won’t be disappointed.


Pear and Raspberry Coconut Bread
Via Fast Ed and

Serves 12

2 cups (275g) self-raising flour
1 tsp bicarbonate of soda
1 cup (80g) desiccated coconut
½ cup (110g) caster sugar
1 cup (250ml) coconut milk
¼ cup vegetable oil
2 eggs
1 tsp natural vanilla extract
2 ripe pears, peeled, cored and diced
1 cup (120g) fresh or frozen raspberries

Preheat oven to 170°C. Grease a 9cm x 22cm (base) loaf pan and line with non-stick baking paper. Combine the flour, bicarbonate of soda, coconut and sugar in a large bowl and mix to combine. Whisk the coconut milk, oil, eggs and vanilla in a second bowl then stir into the flour mixture.

Fold in the pears and raspberries, then spoon into a lined loaf pan and bake for 45 minutes, or until a skewer can be inserted and removed cleanly. {If necessary, cover with a foil tent towards the end of cooking time, to trap heat and prevent burning}. Set aside for 5 minutes before transferring to a wire rack to cool completely.

Serve warm, sprinkled with a little icing sugar for garnish.

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