the MONTAGUE tree™ Plum and Coconut Cake by Donna Hay

• Servings

  12 people

• Prepration Time

  15 mins

• Cook Time

  50 mins

INGREDIENTS

• 2 eggs
• 2/3 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
• 1 ¾ cups (260g) self-raising (self-rising) flour
• 6 the MONTAGUE tree™ plums, sliced into thinly sliced wedges
• extra caster (superfine) sugar, for sprinkling

METHOD

• Preheat oven to 160°C.
• Line a 20cm x 30cm slice tin with non-stick baking paper.
• 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.
• 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.