Archive for July, 2014

THE Summer cake: Nectarine and Coconut Yogurt Cake

20140708_220029

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.
Advertisements
Bead Yarn & Spatula

A Baking, Cooking & Crafting Blog

Roy Ritchie Fitness

Self-educated fitness, nutrition and performance coach that is constantly in pursuit to learn more and share my knowledge and experiences with others.

Food Made With Love

Food cooked and made with all my heart; putting a smile on your face

Buzy Day

The adventure of NikkiM

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

I Heart Swapping

Eco friendly and budget conscience style.

COOKING ON A BOOTSTRAP

by Jack Monroe, bestselling author of 'A Girl Called Jack'

scarletscorchdroppers

A UK home baking blog

The Spicy Simmer

Find it. Cook it. Love it. Blog it.

Stuff My Brain Thinks

Spiritual Journey to a Better me

..SeriousBacon..

============== A Chef on his Culinary Adventure! ==============

Ramblings from The Trenches

The ramblings of a 30-something wargamer who really should know better by now.

TED Blog

The TED Blog shares interesting news about TED, TED Talks video, the TED Prize and more.

Bunny Kitchen

Exploring the possibilities of cruelty free food

rhiannon8122

My workout and weight loss journal

The Not So Secret Eater

A 21 year old girl who has decided that enough is enough. My food denial is now in the open!