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Louise Cake with Plum and Coconut

A delightful dessert featuring a golden, crispy exterior and a soft, moist inside filled with plums and shredded coconut.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature for best results.
  • 1 cup sugar Can add more for sweetness.
  • 4 large eggs Add one at a time to the butter mixture.
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour Can be substituted for gluten-free flour.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plums, pitted and sliced Feel free to substitute with other fruits.
  • 1/2 cup shredded coconut Optional; can be omitted.
  • to taste powdered sugar for dusting Generously dust before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, allowing each to fully incorporate before adding the next, then stir in the vanilla extract.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually fold the flour mixture into the wet ingredients, being careful not to over-mix.
  6. Gently stir in the sliced plums and shredded coconut.
  7. Scoop the batter into a greased 9×9 inch baking pan, spreading it evenly.
Baking
  1. Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once out of the oven, cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.
  3. Dust with powdered sugar before serving.

Notes

For storage, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Cake can be frozen for up to 3 months.