Plum almond coconut cake

When plums are in season, try this simple high protein plum almond coconut cake recipe. It’s a favourite in our house, and it’s gluten free. Plums may have been one of the first fruits domesticated by humans.

  • Prep Time

    20 Minutes
  • Cook Time

    55 Minutes
  • Serves

    8-10 People


  • 8 ripe blood plums, cut in half and pitted
  • 80g brown sugar
  • 250g unsalted butter, softened
  • 250g golden or raw castor sugar
  • 4 large eggs
  • juice and zest of  1 lemon
  • 140g Greek style natural yoghurt
  • 150g coconut flour or meal
  • 150g almond meal
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon


  • 50g raw or golden caster sugar
  • strained juice and grated zest of 2 oranges

to serve

  • ¼ cup toasted flaked almonds
  • Greek style natural yogurt

You'll Need

  • Multix Bake


  1. Preheat the oven to 165oC.
  2. Grease a 24-cm round spring form cake tin and line with Multix bake or printed bake. Dot 50g of butter around the base of the tin and scatter the base with 50g raw or golden caster sugar. Place the plums cut side down tightly in the tin.
  3. Add the 200g of the softened butter and 200g castor sugar to the bowl of a stand mixer and whisk until pale and fluffy. Add the eggs one at a time, mixing well between each addition.
  4. Combine the lemon juice, lemon zest and yoghurt in a bowl and add to the mixer. Beat until combined.
  5. Combine the coconut meal/flour, almond meal, baking powder and cinnamon in a bowl, and then beat into the butter egg and sugar mixture until smooth and well mixed.
  6. Spoon the batter into the prepared tin and press down firmly over the plums, bake covered in a sheet of Multix bake for about 55 minutes or until a skewer comes out cleanly. Cool for 15 minutes before turning out on the serving plate plum side up.
  7. Add the orange juice and zest with the remaining 50g sugar to a small saucepan and reduce on the stove top until it’s the consistency of runny honey.
  8. Brush the plum top generously with the reduced orange syrup and scatter with toasted flaked almonds.
  9. Best served warm with natural or vanilla yoghurt or vanilla ice cream.
Posted in Cakes, Dessert, Entertaining