PLUM AND COCONUT CAKE

SERVES 8-10

• 150g coconut flour

• 80g ground almonds

• 120g sugar

• ½ tsp mixed spice

• 1 tsp baking soda

• 1 ¼ cup soy milk

• 1 tsp vanilla

• 3 Tbsp coconut oil, softened

• 1 Tbsp white vinegar

• 1 ½ cups chopped plums

Icing

• 1 cup icing sugar

• 1 cup fine coconut

• 2 Tbsp coconut oil

• 2 Tbsp lemon juice

• ¼ cup each dried plums and toasted coconut to garnish

1 Preheat an oven to 170C. Line a 22cm

tin with baking paper.

2 In a large bowl combine the flour,

almonds, sugar, spice and baking soda.

3 Whisk together the soy milk, vanilla, oil, and vinegar.

Pour into the dry ingredients and gently stir.

Fold through the plums.

4 Tip the mixture into the tin and flatten the top with the back of a spoon. The mixture is quite dry, don’t be alarmed. Place into the oven for 40-45 minutes until lightly browned.

Remove and cool in the tin.

5 To make the icing — mix the icing sugar, coconut, coconut oil and lemon juice together well.

Spread on the cooled cake and decorate with dried plums and toasted coconut.

PLUM ICECREAM SANDWICHES MAKES 1 LITRE LOAF TIN

10 red plums

¼ cup sugar

¼ cup water

1 litre vanilla icecream

Wafers

2 egg whites

½ cup caster sugar 60g butter, melted

1 tsp vanilla essence ½ cup plain flour, sifted

1 Line a loaf tin with baking paper.

2 Place the plums, sugar and water in a medium-sized pot. Slowly bring to a simmer, stirring to ensure they don’t stick. Cook for 10 minutes until completely softened. Mash with a fork then cool.

3 Remove the icecream from the freezer for 10 minutes. Place in a large bowl and chop into pieces with a knife. Mix through the plums until well combined. Spoon into your lined tin, cover and place back in the freezer overnight or until needed.

4 Preheat an oven to 170C.

5 Beat the egg whites and sugar until thick and glossy. Stir through the butter, vanilla and flour. Spread the mixture thinly on to a lined baking tray. Place into the oven for 20 minutes until crisp and golden. Remove from the oven, cool for 10 minutes then cut or break into wafers.

Store in an airtight container until needed.

6 Remove the icecream from the freezer a few minutes before serving. Slice into pieces and sandwich between two wafers.