Home
Recipes
Spiced plum & coconut cake

Spiced plum & coconut cake on a cake stand

Spiced plum & coconut cake

Name: Spiced plum & coconut cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 12
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)

Cassie Best

Save recipe

Serves 12

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

plus cooling

A star rating of 4.9 out of 5.10 ratingsRate

loading...

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

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Classic plum pie with custard

A star rating of 3.6 out of 5.13 ratings

Fig & blue cheese tart

A star rating of 4.6 out of 5.19 ratings

Cranberry & marzipan baked apples

A star rating of 4 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal356
fat21g
saturates14g
carbs36g
sugars20g
fibre3g
protein5g
salt0.8g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, September 2024

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now