Coconut Plum Cake
Ingredients
4 eggs
125g castor sugar
100g coconut oil, melted and cooled
75g self raising flour
½ teaspoon baking powder
50g desiccated coconut
4 ripe plums
Method
Line a 10 inch cake tin with parchment paper and set oven to 180oc.
Whisk the eggs and sugar, with an electric beater, until doubled in volume, pale and fluffy – it will take about 10 minutes to achieve this.
Whisk in the coconut oil in a steady stream.
Mix the flour, baking powder and coconut together and fold into the egg mixture.
Cut the plums in half and remove stone. Slice and arrange on the bottom of the tin, overlapping. Spoon over the cake mixture.
Bake for 20 minutes.
Lower the heat to 150oc and continue to bake for another 25 minutes or until an inserted skewer comes out clean.
Cool in the tin for 15 minutes before turning onto a plate.
Slice and serve with the toasted coconut cream.
Toasted Coconut Cream
Ingredients
250ml double cream
25g desiccated coconut
50g soft brown sugar
1 tablespoon water
1 teaspoon vanilla extract
Method
Lightly whip the cream.
Place the coconut on a baking tray and cook at 180oc until golden – about 5 minutes. Cool.
Cook the sugar and water to a thick syrup. Cool slightly and fold into the cream with the vanilla and coconut.
