Passionfruit coconut cake
Indulge in a tropical delight with our Passionfruit Coconut Cake recipe! This moist and flavorful cake combines the exotic taste of passionfruit with the rich texture of coconut. Made with natural honey, self-raising flour, and a touch of sugar, it's a perfect treat for any occasion! Simple to bake and incredibly delicious, satisfy your sweet tooth with this delectable dessert.
Cook time 25 min
Prep time 50 min
Ingredients:
1 tbsp butter1/3 cup honey
1 cup milk (1% fat)
2 eggs
2 cups self-raising flour
1/2 cup dried coconut meat
1/3 cup sugar
2 passion fruits
1 cup powdered sugar
Passionfruit Coconut Cake is a delightful dessert that combines tropical flavors with a moist and fluffy texture. This recipe uses simple ingredients to create a cake that is perfect for any occasion. Whether you are an experienced baker or a beginner, this guide will help you make a delicious cake that will impress your friends and family.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium-sized saucepan, melt the butter over low heat. Remove from heat and stir in the honey until well combined.
- Add the milk to the butter and honey mixture. Mix well.
- In a large mixing bowl, beat the eggs. Gradually add the milk mixture to the eggs, stirring continuously until fully combined.
- In another large bowl, sift together the self-raising flour and sugar. Add the dried coconut meat and mix until the dry ingredients are well incorporated.
- Slowly add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
- Cut the passion fruits in half and scoop out the pulp. Gently fold the passion fruit pulp into the batter, ensuring it's evenly distributed.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the icing. In a small bowl, combine the powdered sugar with 1-2 tablespoons of water or additional passion fruit pulp to create a thick, pourable icing. Mix until smooth.
- Once the cake is completely cooled, drizzle the icing over the top and let it set for about 10 minutes before serving.
- Slice the cake and serve. Enjoy your delicious Passionfruit Coconut Cake!
Tips:
- Ensure all ingredients are at room temperature before mixing. This helps to create a smoother batter.
- If you don't have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to each cup of plain flour.
- To extract the most juice from the passion fruits, cut them in half and use a spoon to scoop out the pulp. Strain the pulp through a sieve if you prefer a seedless mixture.
- For a more intense coconut flavor, lightly toast the dried coconut meat before adding it to the batter.
- Be careful not to overmix the batter as it can make the cake dense. Mix until just combined.
- Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Allow the cake to cool completely before frosting to prevent the icing from melting.
With the perfect blend of passionfruit and coconut, this cake offers a taste of the tropics in every bite. Whether served at a party or enjoyed as a special treat, it is sure to be a hit. Follow these tips and instructions to create a delicious Passionfruit Coconut Cake that looks as good as it tastes.
Nutrition per serving
8 ServingsCalories 370kcal
Protein 8g
Carbohydrates 70g
Fiber 3.11g
Sugar 44g
Fat 6g
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