Set the oven, 175 C. Melt the butter.
Cut the plums.
In a bowl whisk eggs and sugar.
Add salt (1 pinch)..
..and the melted butter to the bowl.
..and add some lemon peel and lemon juice. This step is optional but I needed it since I only had bicarbonate at home, and bicarbonate needs some help to perform.
Mix the shredded coconut with flour and baking powder.
Then add it to the bowl. Stir again and pour the batter into a greased pan with breadcrumbs.
Add the cut plums..
..and the raspberries. Bake for at least 35 minutes. I had to put some foil on top after about 25 minutes. By that time it had as much color as I wanted but it wasn't done in the middle.
In total I had it in the oven about 45 min. Maybe it's my oven giving up, I don't know, but check it with a toothpick to get the texture you want. Here I've removed the sides on the cake tin.
Dust the cake with powdered sugar before digging in!
The shredded coconut makes the cake very chewy, in a good way 😀 Next time I will try the combination rhubarb and raspberries or blueberries and..well what do you think??
- 150.0g Butter
- 3.0 Eggs
- 180.0ml Sugar + 1 pinch of salt
- 300.0ml Shredded coconut
- 200.0ml Wheat flour
- 1.0tsp Baking powder
- 200.0ml Plums (in pieces)
- 100.0ml Raspberries
- Lemon (or lime) cream:
- 200.0ml Heavy cream
- 50.0ml Powdered sugar
- 1.0 Lime or lemon (juice & peel)