Plums are by far one of my favourite fruits of late summer and autumn. Their tartness and juicy sweetness are the perfect balance, giving baked goods a lovely burst of flavour. When combined with the richness of coconut, they add a delightful contrast that’s both fresh and satisfying.
This coconut plum cake is the perfect way to showcase those plums. The crumb is soft and comforting, with just the right amount of moisture to let the plums shine without being overpowering and the coconut gives it a little tropical twist. It’s not too sweet, just enough to let the fruit and coconut do their thing—and trust me, they do it beautifully.
Coconut Plum Cake – here we go:
Ingredients:
- 2 eggs
- 160ml light flavoured extra virgin olive oil
- 280g Greek yoghurt
- 1 TBSP lemon zest
- 220g caster sugar + extra for sprinkling
- 80g desiccated coconut
- 1 tsp baking powder
- 260g self-raising flour
- 5-6 plums, sliced into thin wedges
Coconut Plum Cake – Let’s Bake:
- Preheat oven to 160°C & line a small (20 x 30cm) cake tin with non-stick baking paper.
- Place the eggs, oil, yoghurt, lemon rind and sugar into a bowl and whisk until combined. Add the coconut, baking powder and flour and mix well.
- Pour the mixture into the tin, top with the plum wedges and sprinkle with the extra sugar. Bake for 45–50 min until a skewer inserted into the cake comes out clean. Allow it to cool in the tin for 10 minutes. Slice and serve with extra yoghurt if you like.
Original recipe: Donna Hay
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