Plum, Coconut & Rosemary Loaf Cake

There’s something quietly poetic about late summer — the way the plums darken on the branch, their skin flushed like secrets held too long in the sun. This cake captures it: buttery and soft, with golden coconut threading through like memory, and jammy pockets of ripe plum that melt into the crumb like a sigh. It’s the kind of bake you make not just to eat, but to gift. To cradle in a linen-lined basket for a friend in need of comfort. To slice in silence with tea after the garden is watered and the dog is sleeping at your feet.

It tastes like slower days. Like home.

Seasonal eating, the way nature intended..

Spiked with herbs, fruit and coconut, this is decadent in every way..

It also freezes well in slices, perfect to whip out for impromptu guests..

My butter crock is such a game changer, spreadable butter at all times, perfect for baking…

loaf cake, easy bakes, fall baking, plum recipes, coconut cake, tea time, coffee cake, simple bakes, afternoon tea, breakfast inspo, seasonal recipes, seasonal baking

Yield: 10-12

Author: Suze Morrison

Print

With ImageWithout Image

Plum, Coconut & Rosemary Loaf

Prep time: 20 MinCook time: 75 MinInactive time: 25 MinTotal time: 2 Hour

There’s something quietly poetic about late summer — the way the plums darken on the branch, their skin flushed like secrets held too long in the sun. This cake captures it: buttery and soft, with golden coconut threading through like memory, and jammy pockets of ripe plum that melt into the crumb like a sigh. It’s the kind of bake you make not just to eat, but to gift. To cradle in a linen-lined basket for a friend in need of comfort. To slice in silence with tea after the garden is watered and the dog is sleeping at your feet.

It tastes like slower days. Like home.

Ingredients

• 250g unsalted butter, softened (or coconut oil)
• 225g golden caster sugar
• 4 large eggs
• 275g self-raising flour
• 1 Sprig Rosemary, spines finely chopped plus extra to garnish
• 75g desiccated coconut
• 1½ tsp vanilla extract
• 3 tbsp milk (or coconut milk)
• 6–7 ripe plums, stoned and chopped (plus extra slices for top, optional)
• 2 tbsp desiccated coconut, for topping (optional)
• Pinch of sea salt
• Whipped Ricotta or butter to serve

Instructions

1. Preheat oven to 170°C (150°C fan).
2. Line a large 2lb loaf tin with baking parchment.
3. In a large bowl, cream the butter and golden caster sugar until light and fluffy.
4. Beat in the eggs one at a time, adding a little of the flour to prevent curdling if needed.
5. Mix in the vanilla extract and milk.
6. Fold in the self-raising flour, desiccated coconut, rosemary and salt until just combined.
7. Gently stir in the chopped plums, reserving a few slices for the top if desired.
8. Pour into the prepared tin and smooth the top. Scatter with extra coconut and plum slices.
9. Bake 65–75 mins until golden and a skewer comes out clean (cover loosely with foil if browning too fast).
10. Cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely.
11. Serve with a dollop of whipped ricotta or crème fraîche and a drizzle of honey or toasted thick slices with butter and a cup of chai.

https://gourmetglow.co.uk/recipes/plum-cocnut-rosemary-loaf-cake

---

---