Nectarine Coconut Cake
Recipe
Nectarine Coconut Cake
Nectarine Coconut Cake
Ingredients
2 large eggs.
1 ½ cups of nectarine slices.
1 cup of shredded coconut.
1 cup of flour.
¾ cup of honey.
¾ cup of plain yohgurt.
½ cup of vegetable oil.
3 teaspoons of cinnamon.
1 teaspoon of vanilla extract.
1 teaspoon of baking soda.
2 large eggs.
1 ½ cups of nectarine slices.
1 cup of shredded coconut.
1 cup of flour.
¾ cup of honey.
¾ cup of plain yohgurt.
½ cup of vegetable oil.
3 teaspoons of cinnamon.
1 teaspoon of vanilla extract.
1 teaspoon of baking soda.
Method
Break the two large eggs into a large mixing bowl; whisk.
Break the two large eggs into a large mixing bowl; whisk.
Add the vegetable oil, honey, yohgurt and vanilla extract. Stir thoroughly.
Stir in the flour and baking soda; mix well.
Stir in the shredded coconut and mix thoroughly.
Spoon a shallow layer of the mixture into a greased cake pan.
Add a layer of nectarine slices and a pinch of cinnamon.
Continue to layer until all the nectarine is finished.
Bake at 350°F (175°C) for about 40-50 minutes.
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