Spiced plum & coconut cake
By Cassie Best
Try this bake in the period between late summer and early autumn. Plums pair so well with coconut and spices. Serve warm with a dollop of yogurt or cream
- Prep:20 mins
Cook:1 hrs 10 mins
plus cooling - Serves 12
- Easy
Nutrition per serving
- kcal 356
- fat 21g
- saturates 14g
- carbs 36g
- sugars 0g
- fibre 3g
- protein 5g
- salt 0.8g
Ingredients
- 200g butter , melted
- 200g Greek-style coconut flavoured yogurt , plus extra to serve (optional)
- 200g light brown soft sugar , plus 1 tbsp
- 3 medium eggs
- 1 tsp vanilla extract
- 250g self-raising flour
- 85g desiccated coconut
- ½ tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 4 plums , halved, stoned and cut into wedges
- handful of coconut flakes , or extra desiccated coconut (optional)
Method
Heat the oven to 180C/160C fan/gas 4 and line a 20cm springform cake tin with baking parchment. Whisk the melted butter, yogurt, 200g brown sugar, the eggs and vanilla together in a jug to combine. Mix the flour, desiccated coconut, baking powder, spices and ½ tsp salt together in a bowl.
Pour the wet ingredients into the dry and mix into a smooth batter. Pour into the tin, then arrange the plums on top. Scatter over the 1 tbsp brown sugar and coconut flakes, if using. Bake for 1 hr 10 mins, or until risen, golden and a skewer inserted into the middle of the cake comes out clean.
Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool slightly. Serve warm with a spoonful of coconut yogurt, if you like, or leave to cool completely. Will keep in an airtight container for three days or frozen for three months.
