Spiced plum & coconut cake

• butter↗200g g

  melted

• Greek-style coconut flavoured yogurt↗200g g

  plus extra to serve (optional)

• light brown soft sugar↗200g g

  plus 1 tbsp

• eggs↗3 medium
• vanilla extract↗1 tsp tsp
• self-raising flour↗250g g
• desiccated coconut↗85g g
• baking powder↗½ tsp tsp
• ground mixed spice1 tsp tsp
• ground cinnamon↗1 tsp tsp
• plums↗4

  halved, stoned and cut into wedges

• coconut flakes↗handful of

  or extra desiccated coconut (optional)

Step-by-step instructions

1. 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. 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. 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.