Coconut Prune Cake Recipe

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A slice of coconut prune fruit cake

Ingredients

Sponge

  • 180 g of sponge mix
  • 3 eggs
  • 45 ml of milk
  • 20 g of coconut powder
  • 60 g of butter (melted)

    • Coconut cream

  • 120 g of coconut milk
  • 50 g of prunes (diced)
  • 300 g of fresh cream (whipped)

    • Garnishing

  • Biscuit sticks
  • Prunes (sliced)

    • Preparation

    1. To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in coconut powder, then fold in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
    5. To make coconut cream, bring coconut milk and diced prunes to boil until slightly thicken.
    6. Remove from heat and leave to cool. Fold in whipped cream.
    7. Spread coconut cream over a slice sponge cake. Sandwich together until finished.
    8. Coat with the remaining cream. Sides with biscuit sticks, top with prune slices.

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