Nectarine Coconut Cake

nectarines are a very good source of vitamin c and dietary fibre plus they taste wonderful in this clean recipe

The ingredient of Nectarine Coconut Cake

• 180g butter at room temperature
• 215g 1 cup caster sugar
• three eggs
• 225g 1 1 2 cups self elevating flour sifted
• 55g three 4 cup shredded coconut
• 175g ctn vanilla yoghurt
• four nectarines halved stone eliminated thinly sliced
• 25g 1 three cup shredded coconut extra

The Instruction of nectarine coconut cake

• ufeffpreheat oven to a hundred and eighty c release the base of a 24cm base measurement springform pan invert secure back into the pan line the base and aspect with non stick baking paper process the butter sugar eggs flour coconut and yoghurt in a food processor until easy pour into the prepared pan
• arrange the nectarine on pinnacle of the cake bake for 1 hour 10 minutes top with the more coconut bake for a further 5 mins 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: n a
cholesterolContent: 7 grams protein
sodiumContent: 109 milligrams cholesterol