1.   Carefully spoon batter over pecan mixture.

2.   Season the flesh with salt and pepper, sprinkle with the pecan mixture and the butter pieces, then place in the oven.

3.   She creates four layers of moist, finely textured cake and spreads each with a rum glaze and the gooey coconut pecan mixture.

4.   The pecan mixture is poured into the partly baked shell with the pears fanned out and pressed into the filling.