I made this cake for a meeting last week - I had not really planned on making a cake so just used what I could lay my hands on - the result was a rather unusual flavour combination, but it worked! Eager to try the cake, a slice was cut before I yelled at everyone to stop cutting as I needed a photo for my blog - I think everyone at work must think I am crazy!

Nectarine and Coconut Cake
Served 6 - 8

Preparation time 30 minutes Cooking time 35 - 45

Serves 8

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

1. Soak the coconut in the coconut milk for 2 hours until the milk has been absorbed. Grease a 20cm/8in ring tin.
   

2. 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.