|Nut quick bread and muffin mix||15 1⁄2 Ounce (1 package, Pillsbury)|
|Chopped peeled pears||1 Cup (16 tbs), or shredded|
|Water||3⁄4 Cup (12 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Coconut||1⁄4 Cup (4 tbs)|
1 Preheat the oven to 350°Fahrenheit.
2 Grease the bottom of 8 or 9-inch square pan and dust with flour.
3 In a large bowl, mix all cake ingredients.
4 Using a spoon, stir 50 to 75 strokes until mix is moistened.
5 Into the prepared pan, pour the mixture.
6 Bake for 38 to 43 minutes or until top springs back when touched lightly in center and edges start to pull away from sides of pan.
7 Allow to cool for about 30 minutes on wire rack.
8 In a medium saucepan, melt butter over low heat.
9 Add in brown sugar and 3 tablespoons honey; cook , stirring for 1 minute.
10 Stir in coconut.
11 Evenly spread evenly over warm cake.
12 Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping bubbles.
13 Cut into squares.
14 Serve warm or cool. If desired, top each serving with whipped cream and sprinkle with cinnamon.