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.

Recipe by Donna Hay

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