Recipes

Coconut & yoghurt cake with compote

Ingredients

  • 200g butter, chopped, softened
  • 2 tsp finely grated lemon zest
  • ¾ cup caster sugar
  • 3 large eggs
  • 4½ tbsp fine semolina
  • ½ cup ground almonds
  • ¾ cup desiccated coconut
  • 1½ cups self-raising flour, sifted
  • ¾ cup plain yoghurt
  • 3 tbsp orange juice
  • 3 tbsp lemon juice

  • Whipped thickened cream, to serve

  • For the syrup
  • ¾ cup caster sugar
  • 3 tbsp lemon juice
  • 3 tbsp orange juice
  • 1 cinnamon stick

  • For the compote
  • 1 cup fruity white wine
  • 2 tbsp caster sugar
  • 1 tbsp orange zest
  • 1 tbsp orange juice
  • 4 white nectarines (or summer stone fruit of your choice)

Method

For the syrup, combine all ingredients in pan, stir over medium-low heat until sugar is dissolved. Simmer uncovered, stirring occasionally, for 6-8 minutes or until reduced to about 1 cup and slightly syrupy. Remove from heat, discard cinnamon stick.

Lightly grease a 22cm round cake pan. Line base and sides with baking paper to extend approximately 2cm above the side.

Beat butter, lemon zest and sugar until light and fluffy. Add eggs, one at a time, beating well between additions. Gently stir in semolina, ground almonds, coconut and flour, then the yoghurt and both fruit juices, until just combined. Do not overmix. Spoon mixture into pan.

Bake at 180°C for about an hour, or until cake is cooked when tested with a skewer. Cover hot cake with foil, let stand 10 minutes.

Gently insert a skewer into cake several times over the entire surface. Return syrup to heat, bring to a boil, then immediately and very slowly, pour hot syrup over the hot cake while it is still in pan. Let stand for an hour before turning onto a wire rack to cool.

For the compote, pour wine, sugar and zest and juice into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened, about 10-15 minutes. Cut nectarines in half, remove stone and cut each half in quarters. Pour hot syrup over nectarines, set aside to cool.

Cut cake and serve with fresh compote and whipped cream.

NOTES: First published in the Good Weekend. Photography by William Meppem and Jennifer Soo. Styling by Hannah Meppem. Food preparation by Nick Banbury.

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