coconut plum cake

  • ​2 eggs
  • ⅔ cup (160ml) light-flavoured extra virgin olive oil
  • 1 cup (280g) natural Greek-style (thick) yoghurt
  • 1 tablespoon finely grated lemon rind
  • 1 cup (220g) caster (superfine) sugar
  • 1 cup (80g) desiccated coconut
  • 1 teaspoon baking powder
  • 1¾ cups (260g) self-raising (self-rising) flour
  • 6 Montague tree plums, sliced into thinly sliced wedges
  • extra caster (superfine) sugar, for sprinkling
  1. Preheat oven to 160°C.
  2. Line a 20cm x 30cm slice tin with non-stick baking paper.
  3. 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. 
  4. Pour the mixture into the prepared tin, top with the plum wedges and sprinkle with the extra sugar. Bake for 45–50 minutes or until cooked when tested with a skewer. Allow it to cool in the tin for 10 minutes. Slice and serve with extra yoghurt. Serves 12

Photography: Chris Court

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donna hay team

Hi SK, this recipe uses self raising flour, however when using all-purpose flour, for 1¾ CUPS (260G) you will need to add 2½ teaspoons of baking powder and ¾ teaspoon of salt. Happy baking!

donna hay team

Hi SK, this recipe uses self raising flour, however when using all-purpose flour, for 1¾ CUPS (260G) you will need to add 2½ teaspoons of baking powder and ¾ teaspoon of salt. Happy baking!

S K

I normally use All-Purpose Flour, would this work in the recipe? I’m from Vancouver, BC Canada for reference to availability of ingredients. Thank you.

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