Plum Coconut Spice Cake

Step 1: Prepare the Oven and Cake Tin

Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4. Line a 20cm springform cake tin with baking parchment to prevent sticking. In a jug, whisk together the melted butter, Greek-style coconut yogurt, 200g of light brown sugar, eggs, and vanilla extract until well combined. In a separate bowl, mix together the self-raising flour, desiccated coconut, ½ tsp baking powder, ground mixed spice, ground cinnamon, and ½ tsp salt.

Step 2: Combine Ingredients

Pour the wet mixture into the bowl of dry ingredients, stirring until you have a smooth batter. Transfer the batter into the prepared cake tin, smoothing the top with a spatula. Arrange the plum wedges on top, pressing them in slightly. Sprinkle the remaining 1 tablespoon of brown sugar over the plums, along with coconut flakes if using. Bake in the preheated oven for 1 hour and 10 minutes, or until the cake is risen, golden brown, and a skewer inserted into the center comes out clean.

Step 3: Cool and Serve

Once baked, allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool slightly. Serve warm with a dollop of coconut yogurt if desired, or let it cool completely. The cake can be stored in an airtight container for up to three days or frozen for up to three months. Enjoy this delightful treat at any time!