Plum Cake with Coconut Crumble

For the plum cake with coconut crumble first prepare the crumble. To do this, sift the flour with the baking powder and coconut oil.

Add the softened butter in small pieces and quickly knead with your hands into crumbles. Wash the plums, cut them in half and remove the seeds.

Preheat the oven to 170 degrees top/bottom heat. Separate the eggs and beat the egg whites with 1/3 of the sugar. Cream the butter with the remaining sugar, lemon zest, vanilla sugar and the egg yolks.

Sift the flour with the baking powder and carefully stir into the dough, alternating with the beaten egg whites. Stir in a little milk if desired. Cover a baking tray with baking paper and spread the dough evenly on it.

Spread the halved plums on top and crumble the crumble on top. Bake the tray on the second lowest shelf in the preheated oven for about 45-50 minutes.

Preparation Tip:

Instead of plums, plums, cherries or apricots can also be used. Instead of coconut sprinkles also fit chopped nuts over the plum cake.

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