Archive for July, 2014

THE Summer cake: Nectarine and Coconut Yogurt Cake


Last night was the first time in an absolute age where I’ve simultaneously felt like baking and have had the time to do so – so, of course, I made the most of it! It’s recess time at work, and so there are only a few of us brave souls in the office, and very very little work to keep us going. So since today is ‘hump day’, I thought a cake would be a nice way to ward off the recess blues 🙂

Since my last actual baking installment (as opposed to the regular Foodie Penpals posts) I’ve been to South America, and my partner and I have bought a house – and started redecorating the kitchen! I’m so excited about the kitchen re-do as it is tiny and unattractive, but hopefully with the addition of shelves and fresh paint it will look a lot better on a reasonably small budget. I may do an off-topic kitchen-refurb related post soon.

Nectarines are in season here (looooovee nectarines) but so often they go very soft far too quickly, and I ended up with a few sad looking specimens in the fruit bowl. These were co-opted for the baking effort, as was a load of dried coconut lingering at the back of the cupboard.

I was delighted with the results – it was light, tasty and pretty, and my colleagues loved it. I’ll be making another one for the pending flat-warming party at the weekend 🙂

Nectarine and Coconut Yogurt Cake

  • 180g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 3 eggs
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 55g (3/4 cup) shredded coconut
  • 175g ctn vanilla yoghurt
  • 4 nectarines, halved, stone removed, thinly sliced
  • 25g (1/3 cup) shredded coconut, extra
  1. Preheat oven to 180 C. Release the base of a 24cm (base measurement) springform pan. Invert. Secure back into the pan. Line the base and side with non-stick baking paper. Process the butter, sugar, eggs, flour, coconut and yoghurt in a food processor until smooth. Pour into the prepared pan.

  2. Arrange the nectarine on top of the cake. Bake for 1 hour 10 minutes. Top with the extra coconut. Bake for a further 5 minutes or until the coconut is light golden and a skewer inserted into the centre comes out clean.
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