Prep Time: 10 mins
Cook Time: 50-60 mins
¾ cup solid coconut oil+
¾ cup coconut sugar
½ cup coconut milk
1 teaspoon vanilla
1 cup almond meal
½ cup desiccated coconut
½ cup White Wings Coconut Flour
2 teaspoons baking powder
2 tablespoons honey
4 small ripe plums, halved, stones removed
¾ cup coconut yoghurt (or thick natural yoghurt)
Preheat oven to 160C conventional (180C fan forced), grease a 20cm round spring form cake tin and line the base with baking paper.
Place coconut oil (in soft solid state, the same consistency of softened butter) and coconut sugar in a large mixing bowl and whisk well until creamy.
Add eggs one at a time, ensuring each is beaten well into the mix.
Add coconut milk and vanilla and beat to an even consistency.
In a separate bowl mix together almond meal, desiccated coconut, White Wings Coconut Flour, and baking powder.
Add dry ingredients to wet ingredients and mix well.
Pour batter into cake tin and place in lower rack of oven to cook for 50-60 minutes.
The cake should be lightly golden on top and ready when a skewer inserted comes out clean.
Cool cake in the tin for 20 minutes, then transfer to a wire rack to cool completely.
Heat honey in a small nonstick frying pan on high heat until bubbling.
Add plums cut side down to pan and cook 2-3 minutes until golden brown and sticky.
Remove from heat. Dollop yoghurt on top of cooled cake and roughly swirl with the back of spoon to make abed for the plums.
Top with warm plums and drizzle over syrupy juices left in the pan.
If your coconut oil is liquid, place the required amount in the fridge or freezer to set to a thick paste consistency (approximately 45 minutes -1 hour) before use in this recipe.
This recipe is proudly brought to you by White Wings