Preheat the oven to moderate temperature (180°C). Butter a 32 x 22 cm baking dish. In a small bowl, mix 1 cup of pitted black plum, 1 tablespoon of orange zest, and 1 tablespoon of baking soda. Add 1 1/2 cups of boiling water and set aside. In a larger bowl, cream together 3/4 cup of butter or margarine with 1 cup of sugar until light and fluffy. Beat in 1 egg. Mix in 2 cups of all-purpose flour and 2 tablespoons of active dry yeast. Add the plum mixture, alternating with the flour mixture. Mix well and pour into the prepared baking dish. Mix together 1/2 cup of sugar, 1/2 cup of shredded coconut, and 1 cup of medium-sized chocolate chips. Sprinkle over the batter. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or chilled, accompanied by ice cream. Yields 36 servings.
Preheat the oven to moderate temperature (180°C). Butter a 32 x 22 cm baking dish. In a small bowl, mix 1 cup of pitted black plum, 1 tablespoon of orange zest, and 1 tablespoon of baking soda. Add 1 1/2 cups of boiling water and set aside. In a larger bowl, cream together 3/4 cup of butter or margarine with 1 cup of sugar until light and fluffy. Beat in 1 egg. Mix in 2 cups of all-purpose flour and 2 tablespoons of active dry yeast. Add the plum mixture, alternating with the flour mixture. Mix well and pour into the prepared baking dish. Mix together 1/2 cup of sugar, 1/2 cup of shredded coconut, and 1 cup of medium-sized chocolate chips. Sprinkle over the batter. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or chilled, accompanied by ice cream. Yields 36 servings.
