Sarah Graham’s Sticky Pineapple and Nectarine Cashew Nut Cake

Inspired by Tofo, Mozambique, Sarah whips up this delicate, Summery, coconut treat that is a fresh, easy Summer dessert.

Recipe courtesy of Sarah Graham. Find more recipes here.


Cooking Methods

  • Baking

Prep Time

Cooking Time

40 minutes


    1 cup Cashew nut flour (or almond)
    1/2 cup Coconut flour
    1/2 cup Freshly grated coconut (optional)
    1 tsp Bicarbonate of soda
    1/2 cup Coconut oil or butter (warmed until liquid)
    1/2 cup Coconut sugar
    3 Eggs lightly beaten
    1/2 cup Buttermilk or natural yoghurt


    3-4 Thin pineapple slices
    2 Nectarines, thinly sliced
    2 tbsp Maple syrup or coconut sugar
    1/2 tsp Cinnamon
    1/2 tsp Ground ginger
    Juice of 1 lime


    Preheat the oven to 170°C.
    Lightly grease and line a small loaf tin or 20 x 20 cm baking tray with baking paper.
    Add the fruit slices, maple syrup, spices and lime juice to the bottom of the baking dish and set aside.
    Mix together the cake ingredients in a large mixing bowl until a smooth batter has formed.
    Pour the batter over the fruit in the prepared tin and bake for 35–40 minutes, or until golden and a skewer inserted into the centre comes out clean.
    Remove from the oven, and allow to cool for a few minutes before turning out.