Another simple cake - not keen on cakes with buttercream or any kind of frosting when it's hot.
I've nearly finished using up odd packets and jars in my cupboard, but found some dessicated coconut. I also had some nectarines to use up [they seem to ripen very quickly ] so decided to use both in a cake. My daughter makes this recipe often with whatever fruit she has - raspberries, peaches, apples - sometimes she uses coconut and sometimes just makes a plain cake; it's such an easy recipe. The only extra addition is some vanilla yoghurt.
Preheat oven 180C/gas4. Grease and base line a 24cm springform cake tin.
It's the all-in-one method - put 180g butter, 215 g caster sugar, 3 eggs, 225g sr flour, 55g dessicated coconut and 175g vanilla yoghurt in a food processor and blitz till smooth. Pour into the cake tin.
Arrange 4 halved and stoned nectarines on top and bake for about an hour. Take the cake our of the oven and sprinkle about 25g dessicated coconut on top then return to the oven for another 5 mins till the coconut is golden.
A lovely moist cake with a soft texture. The coconut flavour isn't strong - just there in the background and is reinforced by the topping. The nectarines are soft and melt in the mouth. A good, tasty way of using up excess fruit.