Nectarine Coconut Cake

Nectarines are a to your liking comfortable source of vitamin C and dietary fibre. Plus they taste all-powerful in this easy recipe.

The ingredient of Nectarine Coconut Cake

• 180g butter at room temperature
• 215g 1 cup caster sugar
• 3 eggs
• 225g 1 1 2 cups self raising flour sifted
• 55g 3 4 cup shredded coconut
• 175g ctn vanilla yoghurt
• 4 nectarines halved stone removed thinly sliced
• 25g 1 3 cup shredded coconut extra

The Instruction of nectarine coconut cake

• preheat oven to 180 c release the base of a 24cm base measurement springform pan invert announcer urge on into the pan line the base and side following non stick baking paper process the butter sugar eggs flour coconut and yoghurt in a food processor until smooth pour into the prepared pan
• arrange the nectarine in the region of height of the cake bake for 1 hour 10 minutes height with the other coconut bake for a other 5 minutes or until the coconut is buoyant golden and a skewer inserted into the centre comes out clean

Nutritions of Nectarine Coconut Cake

calories: 414 904 calories
calories: 22 grams fat
calories: 15 grams saturated fat
calories: 45 grams carbohydrates
calories: 29 grams sugar
calories: n a
calories: 7 grams protein
calories: 109 milligrams cholesterol
calories: 300 89 milligrams sodium
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calories: nutritioninformation