Spiced plum & coconut cake

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

Ingredients

• 200 g butter , melted
• 200 g Greek-style coconut flavoured yogurt , plus extra to serve (optional)
• 200 g light brown soft sugar , plus 1 tbsp
• 3 medium eggs
• 1 tsp vanilla extract
• 250 g self-raising flour
• 85 g desiccated coconut
• 0.5 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)

Steps

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.
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.
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.