Nectarine and Coconut Cake
Served 6 - 8
Preparation time 30 minutes Cooking time 35 - 45
250ml coconut milk
100g/3 1/2 oz shredded coconut
225g/8oz butter, plus extra for greasing
225g/8oz light brown sugar
4 large eggs, lightly beatenjam
225g/8oz self raising flour, sifted
100g/3 1/2oz plain chocolate, grated
2 ripe nectarines, stones removed and thinly sliced
1 tbsp peach jam
1 tbsp lemon juice
Soak the coconut in the coconut milk for 2 hours until the milk has been absorbed. Grease a 20cm/8in ring tin.
Preheat the oven to Gas Mark 4/180°C/350°F. Whisk the butter and sugar together with a mixer or whisk until light and creamy. Add the eggs and whisk again. Add the flour, soaked coconut and grated chocolate and fold in gently to incorporate. Pour the cake batter into the prepared cake tin. Arrange the nectarine slices in a ring on top of the batter and bake for 35 - 45 minutes until the cake is firm to touch and a knife comes out clean with no cake batter onHeat the jam and lemon juice in a pan until the jam has melted and then brush over the warm cake using a pastry brush. Leave to cool in the tin.