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.
- 17 May 2024
- Cook time 25 min
- Prep time 50 min
- 8 Servings
- 9 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 3.11g | 8% |
| Sugar 44g | 42% |
| Fat | |
| Fat 6g | 8% |
| Saturated 3.96g | 13% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 55mg | 10% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.86mg | 5% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.31ug | 13% |
| Vitamin C 3.05mg | 3% |
| Vitamin E 0.14mg | 1% |
| Vitamin K 0.38ug | 0% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 1.01mg | 9% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 200mg | 6% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.82mg | 7% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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