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Plum & Coconut Cake
recipe provided by the Chocolate Fish Cafe, Wellington
Ingredients
- 1¾ cups caster sugar
- 1 lemon, zest and juice
- 1 cup soya bean oil
- 2 large eggs
- 1 cup plain yoghurt
- ¾ cup dessicated coconut
- 1½ cups self-raising flour
- 4/5 fresh plums, stoned and sliced, or tinned plums, well drained, stoned and quartered
- Long thread coconut to sprinkle
Method
- Mix caster sugar and zest together in a mixer bowl.
- ADD oil, eggs and lemon juice.
- Beat mixture until it is well mixed, thick and pale in colour.
- ADD yoghurt, fold through with a spoon until well mixed.
- ADD Flour and fold through.
- Pour into a lined 23cm cake tin.
- Top cake with half the plums and bake for 20 mins at 160C until slightly firm on the top.
- Remove from the oven and place the rest of the plums on top in a circle.
- Sprinkle long thread coconut over the cake, then return to the oven and continue to bake for about another 40 mins until it is firm to the touch and a skewer comes out clean.
- This may take longer when using tinned plums. You need to keep checking the cake at this stage.
- Sprinkle with icing sugar and serve with either whipped cream or yoghurt.
DELICIOUS – thanks to The Chocolate Fish Café for allowing Summerfruit NZ to share this recipe with its viewers.