Plum, Coconut and Lemon Cakes with Mascarpone




  • 1 tin Black Doris plums, drained
  • 50g desiccated coconut
  • finely grated zest and juice of 1 large lemon
  • 175g caster sugar
  • 175g butter, very soft but not melted
  • 3 eggs
  • 175g self-raising flour
  • 1 tsp baking powder

To serve

  • icing sugar, for dusting
  • mascarpone, softly whipped cream or ice-cream
  • purchased red fruit coulis
  • 6-hole x 200ml capacity muffin tin, greased and bases lined with baking paper


Preheat the oven to 180°C.

Halve and pit the plums and place cut side down on kitchen towels to drain.

Put the coconut, lime zest and juice in a large bowl and rub together with your fingertips to infuse the flavours.

Add all the remaining ingredients and beat together gently until just combined. Take care not to over-beat or the result will be heavy cakes.

Place a spoonful of mixture in the base of the tins and place 1 plum half on top. Spoon over the remaining mixture and arrange 2 plum halves, cut side down, over the top.

Bake for 13-15 minutes or until the cakes have risen and are golden on top. Cool for at least 10 minutes before removing from the tins.

To serve - place the cakes on plates and dust with icing sugar. Top with a dollop of cream or a scoop of ice-cream and serve with a red fruit coulis.