Name: Plum and coconut vanilla cake
Cook time: 45 min
Total time: 45 min
Ingredients: 140 gram butter, softened; 1 1/4 cup caster sugar, plus 1 tbsp extra; 3 eggs; 1 cup ground almonds; 2 heaped tbsp gluten-free flour; 1 teaspoon baking powder; 3 teaspoon vanilla extract; 10 -12 smallish plums, halved and pitted; 2 teaspoon lemon juice; 1 teaspoon cinnamon; 1/2 cup coconut flakes

Plum and coconut vanilla cake

Scented with vanilla and fruity, Nici Wickes' moist plum and coconut vanilla cake recipe is beyond good! This cake is perfect enjoyed for afternoon tea with a hot cup of tea or coffee

Makes 24 centimetre

Cook

45M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

140 gram butter, softened

1 1/4 cup caster sugar, plus 1 tbsp extra

3 eggs

1 cup ground almonds

2 heaped tbsp gluten-free flour

1 teaspoon baking powder

3 teaspoon vanilla extract

10 -12 smallish plums, halved and pitted

2 teaspoon lemon juice

1 teaspoon cinnamon

1/2 cup coconut flakes

Method

1.Preheat oven to 180°C. Grease and line the cake tin with plenty of baking paper, allowing the paper to overhang.

2.Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating to combine. Mix in the ground almonds, then the sifted dry ingredients. Add the vanilla and stir gently to combine.

3.Scrape the batter into the tin and smooth the top. Gently press the plums, skin-side up, all over the batter. Sprinkle with lemon juice, followed by the cinnamon and extra sugar.

4.Bake for 30 minutes, then sprinkle over the coconut flakes. Bake for a further 15 minutes until the cake is golden and an inserted skewer comes out cleans.

5.Cool in the tin until just warm, then gently remove using the baking paper overhang. Cool on a rack.