DELIVERING TO NSW, ACT, QLD & VIC・MINIMUM ORDER $66・FREE SHIPPING OVER $150!

Menu Nourishing Bubs 0
  • Home
  • Shop Now
    • Starting Solids
    • Toddler & Kids Meals
    • Feeding Accessories
    • Bundles
    • Shop All
  • Our Story
  • Recipes
  • Events
  • Sign in
  • Your Cart is Empty
Nourishing Bubs
  • Home
  • Shop Now
    • Starting Solids
    • Toddler & Kids Meals
    • Feeding Accessories
    • Bundles
    • Shop All
  • Our Story
  • Recipes
  • Events
  • 0 0

Plum & Coconut Cake

Home   Nourishing Blog   Plum & Coconut Cake

This yummy cake was inspired by a recipe from the incredible, always inspiring Donna Hay. We gave it a Nourishing Bubs makeover so we could add in some of our Nourishing Bubs Plum Puree and reduce the added sugar content. This allowed us to boost the fibre and nutrient content while ensuring it was still super scrumptious. If in season, use fresh plums, fresh nectarines or peaches.


This cake will make the perfect morning or afternoon tea and is the perfect lunchbox addition.

star

Plum & Coconut Cake

Rated 4.0 stars by 1 users

  • Share on Twitter
  • Share on Facebook
  • Share on Pinterest

Category

Morning Tea

Afternoon Tea

Dessert

Servings

20

Prep Time

15 minutes

Cook Time

40 minutes

Author:

Nourishing Kitchen

Image of Plum & Coconut Cake

Ingredients

  • 8 x 25g Nourishing Bubs Plum Cubes (or 4 x Plum and 4 x Pear / Apple), defrosted

  • 2 eggs

  • 1/2 cup coconut oil, melted (or light olive oil)

  • 3/4 cup Full Fat Greek Yoghurt

  • 1 tbsp lemon rind, finely grated

  • 2 cups wholemeal self-raising flour

  • 1/2 cup honey (can be increased to 2/3 cup)

  • 1 tsp baking powder

  • 1 cup desiccated coconut

  • 5 x small blood plums, cut into 8 small segments each

View Cart (0) Checkout

Directions

  1. Preheat oven to 160°C. Line a 20cm x 30cm with baking paper.

  2. Combine the defrosted Nourishing Bubs puree, lemon rind, yoghurt, eggs, yoghurt and honey. Whisk to combine.

  3. Add flour, baking powder and desiccated coconut. Mix well. Finally add in melted coconut oil. Work quickly if weather is cold to prevent coconut oil solidifying and uneven dispersion through mixture.

  4. Pour into prepared pan and decorate with blood plum wedges. Bake for 40 minutes or until golden and skewer comes out clean.

Recipe Note

Plums could easily be substituted for peaches or nectarines.

This recipe contains honey and is therefore not suitable for infants under the age of 1 due to risk of botulism.

Keeps for 3-4 days or can be frozen for up to 3 months.

  • Share:


Also in Nourishing Blog

Healthy Coconut Muffins
Healthy Coconut Muffins

Read More

Apple & Pork Sausage Rolls
Apple & Pork Sausage Rolls

Read More

Pear, Parsnip & Raspberry Muffins
Pear, Parsnip & Raspberry Muffins

Read More

+Categories

  • Afternoon Tea
  • Breakfast
  • Dinner
  • Drinks
  • healthy
  • Lunch
  • lunchbox
  • Morning Tea
  • Muffins
  • Party Food
  • puree
  • Recess
  • Snack
  • Snacks
  • Treats

+Recent Articles

  • Healthy Coconut Muffins
  • Plum & Coconut Cake
  • Apple & Pork Sausage Rolls
  • Pear, Parsnip & Raspberry Muffins
  • Pumpkin Spice Overnight Oats
  • Turmeric Coconut Chicken with Pumpkin and Cauliflower Puree
  • Beef, Pea, Cauliflower & Thyme Puree
  • Beetroot Falafels
  • Pumpkin & Banana Muffins
  • Turkey Bites
  • SHOP NOW
  • OUR STORY
  • RECIPES
  • BLOG
  • DELIVERY
  • CONTACT
  • STOCKISTS
  • FAQ
  • TERMS OF SERVICE
  • REFUND POLICY

Sign up for 10% OFF your first order. Plus we'll keep you up to date about new product launches, stockist alerts, new recipes & more...

American Express Apple Pay Mastercard Shop Pay Visa

© 2022 Nourishing Bubs.

Developed by Treble Digital