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 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 Helen, we haven’t tried this recipe using gluten free flour, however we recommend to use a gluten free 1-to-1 baking flour to make the process easier. Happy baking!

Helen Thomas

Have you tried this gluten free? Should I just just give it a go with gf flour?

donna hay team

Hi SK, Yes, this recipe does require self-raising flour to create the soft cake texture. Simply add 2½ teaspoons baking powder to turn your plain all-purpose flour into self-raising flour. Happy baking!

lipsticklibrarianxoxo@gmail.com

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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