Spiced plum & coconut cake

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.