Ingredients
Coconut topping
Method
1.Preheat the oven to 180ºC. Grease and line a 21cm diameter cake tin.
2.Beat the butter and sugar together until light and creamy, then add the egg, beating some more until it is fluffy and increased in volume.
3.Add the flour, baking powder and salt, then stir gently until combined to form a smooth batter.
4.Lastly, stir through the shredded coconut and spoon the batter into the tin. Spread evenly.
5.Cover the tin and refrigerate for at least 20 minutes or preferably overnight.
6.Arrange the plums like a wreath on top of the now-set batter, making sure the fruit doesn’t touch the sides of the tin.
7.Combine the ingredients for the coconut topping and sprinkle this in an even layer over the cake.
8.Bake in the middle of the oven for 35-45 minutes or until the edges are golden and the centre is set.
9.Serve warm or cold with whipped cream.
