This Saturday morning I grossly overestimated how many plums it would take to make five jars of plum jam, so instead of buying one kilo ended up buying eight! This turned out to be a very good thing, as it resulted in this coconut and lime scented upside-down plum cake. The original recipe is from Women’s Weekly and calls for frozen raspberries as the topping. (I’m not entirely sure why they have to be frozen…) I doubled the coconut in place of some flour and increased the lime juice and zest as well.
The result was so good! My grandpa, who claims he is not a sweet man and will very rarely indulge, ate two large slices and tried to sneak the rest of the cake home. The coconut makes the cake crumbly and the lime scents your entire house with the most delicious pina colada vibe. This cake said it would serve eight but it was demolished by four in one afternoon.
Plum and Coconut Upside-Down Cake: (Adapted from Women’s Weekly Cakes)
160g (2/3 cup) butter, cubed
250g (1/4 pound or 9 ounces) plums, sliced (about 5)
50g (1/4 cup) caster sugar
juice of 1 lime (about 3 tablespoons)
2 tsp lime zest
150g (3/4 cup) caster sugar
125g (1 cup) self-raising flour
100g (1 1/4 cups) desiccated coconut
2 tablespoons lime juice, extra
Preheat oven to 180° C (350 F), Grease a 20cm round cake pan and line with baking paper. Combine plum segments with the lime juice and sugar in a small bowl, and lay slices over the base of your cake pan. Beat the butter, lime zest and extra sugar until fluffy. Beat in the eggs one at a time slowly. Fold in sifted flours, coconut and extra lime juice and stir until just together. Spread mixture over your plums and bake for about 50 minutes, until golden brown and and risen. Invert on a serving platter once your cake is cool and eat at once!