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Passionfruit & coconut cake

  • 0:15 Prep
  • 0:50 Cook
  • 8 Servings


  • Vegetable oil, to grease
  • 175g unsalted butter, at room temperature
  • 215g (1 cup) caster sugar
  • 3 eggs, lightly whisked
  • 200g (1 1/3 cups) self-raising flour, sifted
  • 50g (2/3 cup) shredded coconut
  • 1/2 teaspoon baking powder
  • 125g (1/2 cup) sour cream
  • Shredded coconut, extra, to decorate

Passionfruit icing

  • 3 large passionfruit, halved
  • 150g (1 cup) icing sugar mixture, sifted
  • 125g unsalted butter, at room temperature


  • 1
    Preheat oven to 170°C. Brush a round 23cm (base measurement) cake pan with oil to grease. Line the base and side with non-stick baking paper.
  • 2
    Place butter, sugar, egg, flour, coconut, baking powder and sour cream in the bowl of a food processor and process until smooth. Spoon mixture into the pan and smooth surface. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.
  • 3
    Meanwhile, place the extra coconut in a non-stick frying pan over medium heat and cook, stirring, for 5 minutes, or until toasted. Transfer to a plate. Set aside to cool completely.
  • 4
    To make the passionfruit icing, strain the passionfruit pulp through a fine sieve into a bowl, gently pushing the pulp through the sieve with the back of a spoon (you will need 2 tablespoons passionfruit juice). Reserve the seeds. Place the icing sugar and butter in a bowl. Use an electric beater to beat until smooth and creamy. Gradually beat in the passionfruit juice.
  • 5
    Place the cake on a cake stand or platter and use a palette knife to spread the icing over the top of cake.
  • 6
    Sprinkle the coconut and reserved passionfruit seeds over the cake. Cut into slices and serve.

Source: taste.com.au


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