Plum and Coconut Cake

This cake began life as something quite different. I’d made a coconut cake with plums and peaches a long time ago and a similar version adding apples. Apricots came to mind as a possible extra on this occasion, but none were to hand. What the heck, I thought, I’ll simplify and just use whatever I have in the cupboard. While baking, I made several other “on-the-hoof” changes – all good ones, I think. See if you agree.

The green italicised notes below explain how the cake evolved. Please feel free to skip these. That’s more than enough waffling so let’s get on with making the cake….

Serves: 10 – 12 slices

Time: Prepping: 30 – 35 min. Baking: 50 – 60 min. Finishing touches: 5 min.

Level: Quite easy

Need: A 20cm/8” round cake tin with a loose bottom and fairly high sides. (Or line the inside with baking parchment to come above the side of the tin.) You could use an electric hand held mixer, but a wooden spoon does the job fine too.

Ingredients

175g/6½oz self-raising flour
½ tsp ground nutmeg
1 tsp ground cinnamon
Pinch of salt
60g/2oz nuts of your choice (I like using hazelnuts or almonds – unskinned)
60g/2oz desiccated coconut
150g/6oz unsalted butter, softened
175g/6½oz golden caster sugar
2 medium eggs
150ml/6fl oz buttermilk (or normal milk)
250g/9oz plums (I used a jar)
2 – 3 Tbsp apricot jam for glazing (or marmalade)

Method

1. Preheat the oven to 180°C / Fan 160°C / 350°F / Gas 4. Grease and line the base of the cake tin*. Weigh the flour, nutmeg and cinnamon into a bowl with a pinch of salt; mix and set aside.

* I always use wetted bake even bands. I was dubious initially but am now convinced they’re worthwhile. (I don’t get a commission from this, honestly) They protect the sides of cakes and they help maintain a flat top surface.

I added nutmeg and cinnamon to the original recipe because I like them, but as they say in the adverts “other spices are available”.

2. Heat a dry frying pan (i.e. no oil). While it’s heating chop the nuts roughly then throw them and the desiccated coconut into the pan. Don’t go anywhere! Every few seconds give the pan and contents a shake or flick. The coconut will begin to change colour. When the coconut is a nice light or medium brown take it off the heat and tip the contents into a dish to cool.

In previous recipes I’ve half heartedly suggested toasting nuts and coconut, but now I always toast them. It really does strengthen their flavour. It’s worth the effort.

3. Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add a tsp of the flour mixture with each egg to prevent curdling.

4. Mix in the desiccated coconut and chopped nuts then gently stir in the buttermilk and sift in the remaining flour mixture until evenly distributed. Don’t over mix.

Some people like to add in half the buttermilk with half the flour then repeat. They say it blends better, but I’m not convinced. Also – If your mixture seems very dry tip in a small amount of the syrup from the jar of plums.

5. Spoon the mixture into the tin and smooth the surface. Arrange the fruit on top, round side up. Bake for 50 – 55 minutes, until the cake is set and golden.

I sprinkled demerara sugar over the top of the cake before baking. I haven’t put that in my “official” recipe bit because I don’t think it was worth bothering, especially as the cake will be brushed with warm jam later.

6. Melt the apricot jam with a little water or syrup in a small saucepan (or microwave) and brush it on the cake while still warm. Leave in the tin for 15 – 20 minutes to cool, then turn out onto a wire rack to fully cool. If the sides of your cake are crumbly give them a brushing too.

I actually discovered I had half a jar of marmalade in the fridge so used that rather than the more usual apricot jam. It worked OK. I also brushed the side of the cake when it had cooled. I actually noticed some liquid left in the plum jar so used that with the jam.

The Method (without green waffly bits – easier to copy & print)

1. Preheat the oven to 180°C / Fan 160°C / 350°F / Gas 4. Grease and line the base of the cake tin. Weigh the flour, nutmeg and cinnamon into a bowl with a pinch of salt and set aside.

2. Heat a dry frying pan (i.e. no oil). While it’s heating chop the nuts roughly then throw them and the desiccated coconut into the pan. Don’t go anywhere. Every few seconds give the pan and contents a shake or flick. The coconut will begin to change colour. When the coconut is a nice light or medium brown take it off the heat and tip the contents into a cool dish.

3. Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add a tsp of the flour mixture with each egg to prevent curdling.

4. Mix in the desiccated coconut and chopped nuts then gently stir in the buttermilk and sift in the remaining flour mixture until evenly distributed. Don’t over mix.

5. Spoon the mixture into the tin and smooth the surface. Arrange the fruit on top, round side up. Bake for 50 – 55 minutes, until the cake is set and golden.

6. Melt the apricot jam in a small saucepan with a little water (or microwave) and brush it on the cake while still warm. Leave in the tin for 15 minutes to cool, then turn out onto a wire rack to fully cool.

Extra gallery – some short cuts

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Below are a few that I’d love you to try:

Rhubarb, Almond and White Chocolate Cake