Plum almond coconut cake

Method

1. Preheat the oven to 165^oC.
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.