Nectarine Coconut Cake

2 large eggs

1/2 cup vegetable oil

2/3 cup honey

3/4 cup plain yogurt

1 tsp. vanilla extract

1 cup unbleached flour

1 tsp. baking soda

1 cup shredded coconut

1 1/2 cups fresh or canned nectarine slices

3 tsp. cinnamon

Break eggs into a 3-quart mixing bowl and whisk them. Measure in oil, honey, yogurt and vanilla extract; stir well. Stir in the flour and baking soda and mixing well. Stir in coconut and mix until the batter is uniform. Spoon a shallow layer of batter into a greased angelfood cake pan, or any 6-cup mold with center post. Add a layer of nectarine slices and a sprinkling of cinnamon. Continue to layer as long as fruit lasts, then scrape rest of batter into pan. Bake at 350 degrees for 40-45 minutes. Test for doneness, but remember that fruit will be moist. When done, turn onto serving platter. May be served warm or cold. Refrigerate any leftover cake.