This Coconut Plum Pudding Cake has an incredibly moist Plum cake layer topped with gooey caramelized coconut topping. Our favourite way to serve this is to heat it up and with a dollop of Vanilla Ice cream!
Preheat oven to 350 degrees F. Grease and flour a 9" baking pan . In a small pot, combine plums, water, baking soda, butter and salt and bring to a boil, stirring occasionally. Set aside for 10 minutes for plums to soften.
In a large bowl, combine flour, baking powder, salt, sugar, vanilla and egg. Pour in plum mixture and whisk until combined. Mash the plums a little with a whisk or fork as you go.
Spread into prepared pan and bake for 20 minutes.
Meanwhile, prepare your topping. Combine brown sugar, coconut, butter and milk in a small pot.. Bring to a boil and reduce to simmer for 1 minute.
Pour brown sugar mixture over cake and bake another 12 minutes, until a toothpick comes out clean.
Cool 5 minutes before running a knife around the edge and loosening the sides of the pan. Wait for 10 minutes before serving. Can be kept for 4 days in the fridge.