Nuts for COCONUT

Coconut flour combines with almond meal in a gluten-free cake that’s perfect for a special afternoon tea or dinner-party dessert.

COCONUT ALMOND CAKE WITH HONEY-GLAZED PLUMS SERVES 8

3/4 cup (150g) solid coconut oil (should be similar consistency to soft butter) 3/4 cup (105g) coconut sugar 3 eggs

1/ 2 cup (125ml) coconut milk 1 tsp vanilla essence 1 cup (100g) almond meal 1/ 2 cup (45g) desiccated coconut 1/ 2 cup (55g) White Wings Coconut Flour 2 tsp gluten-free baking powder 2 tbs honey 4 small ripe plums, halved, stones removed 3/4 cup (200g) coconut yoghurt (substitute thick natural yoghurt)

Preheat the oven to 170°C. Grease a 20cm springform cake pan and line the base with baking paper.

Place coconut oil and coconut sugar in a large bowl and beat with electric beaters until combined. Add eggs, 1 at a time, beating well between each addition. Add coconut milk and vanilla essence, and beat until an even consistency.

In a separate bowl, mix together almond meal, desiccated coconut, coconut flour and baking powder.

Add dry ingredients to wet ingredients and mix well.

Pour batter into the prepared pan, place on a baking tray on the lower shelf of the oven and bake for 50-60 minutes or until lightly golden on top and a skewer inserted into the cake comes out clean. Remove from oven and cool in pan for 20 minutes, then transfer to a wire rack to cool completely.

Heat honey in a small non-stick frypan over high heat until bubbling. Add plums, cut-side down, and cook for 2-3 minutes or until golden brown and sticky. Remove from heat. Dollop yoghurt on cooled cake and swirl with the back of a spoon to make a bed for the plums. Top with warm plums and drizzle over syrup from the pan.