Nectarine & coconut cake

Nectarine & coconut cake

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Nectarine & coconut cake

The ingredient of Nectarine & coconut cake

  1. 180g butter, at room temperature
  2. 215g (1 cup) caster sugar
  3. three eggs
  4. 225g (1 half cups) self-elevating flour, sifted
  5. 55g (three/four cup) shredded coconut
  6. 175g ctn vanilla yoghurt
  7. 4 nectarines, halved, stone removed, thinly sliced
  8. 25g (1/three cup) shredded coconut, more

The instruction how to make Nectarine & coconut cake

  1. Preheat oven to a hundred and eighty C. Release the bottom of a 24cm (base size) springform pan. Invert. Secure returned into the pan. Line the base and facet with non-stick baking paper. Process the butter, sugar, eggs, flour, coconut and yoghurt in a meals processor till smooth. Pour into the prepared pan.
  2. Arrange the nectarine on pinnacle of the cake. Bake for 1 hour 10 mins. Top with the greater coconut. Bake for a similarly 5 minutes or till the coconut is light golden and a skewer inserted into the centre comes out clean.

Nutritions of Nectarine & coconut cake

fatContent: 414.904 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 29 grams sugar
proteinContent:
cholesterolContent: 7 grams protein
sodiumContent: 109 milligrams cholesterol

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