Passionfruit & coconut cake
This Passionfruit & Coconut Cake features a moist texture with refreshing passionfruit and creamy coconut flavors. It's an ideal dessert for special occasions or afternoon tea, topped with a tangy passionfruit icing.
Cook time 50 min
Prep time 15 min
Ingredients:
1/2 cup butter1 cup sugar
3 eggs
1 cup self-raising flour
1 tsp baking powder
1/2 cup sour cream
3 passion fruits
1 cup powdered sugar
This delightful Passionfruit & Coconut Cake is a perfect blend of tangy passionfruit and creamy coconut flavors. Ideal for any special occasion or simply as a treat to enjoy with your afternoon tea, this cake combines a moist, rich texture with a refreshing taste. Follow this recipe to create a delicious and tropical dessert that will impress family and friends.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake tin with parchment paper.
In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth and well-combined.
In a separate bowl, sift together the self-raising flour and baking powder. Gradually add the dry ingredients to the butter mixture, folding gently until just combined.
Stir in the sour cream until incorporated, then gently fold in the passion fruit pulp and seeds.
Pour the batter into the prepared cake tin, spreading it out evenly. Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
While the cake is cooling, make the icing. In a small bowl, combine the powdered sugar with the pulp and seeds of 1 passion fruit. Mix until smooth. If the icing is too thick, you can add a small amount of water to achieve your desired consistency.
Once the cake has completely cooled, spread the passion fruit icing over the top. Let the icing set for a few minutes before slicing and serving.
Slice the cake and enjoy! This cake is perfect for a summer dessert or an afternoon treat with a cup of tea.
Your Passionfruit & Coconut Cake is now ready to be enjoyed. The combination of the tropical flavors and the moist, tender texture of the cake makes it a unique and delicious dessert, perfect for any gathering. Serve it as is or with a dollop of whipped cream for an extra touch of luxury. Happy baking!
Passionfruit & coconut cake FAQ:
You'll need an 8-inch (20cm) round cake tin for this Passionfruit & Coconut Cake recipe.
The cake is done when a skewer inserted into the center comes out clean, which typically takes about 35-40 minutes in a 350°F (175°C) oven.
Yes, you can substitute self-raising flour with all-purpose flour, but you'll need to add 1 1/2 teaspoons of baking powder per cup of all-purpose flour to achieve the same leavening effect.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, you can freeze the cake, wrapped tightly, for up to 3 months.
If you don't have passion fruit, you can substitute it with a combination of mango puree and a bit of lemon juice for a similar tropical flavor, though the taste will differ slightly.
Tips:
- Make sure to bring all your ingredients to room temperature before starting, especially the butter, eggs, and sour cream. This will help them combine more easily and result in a smoother batter.
- When folding in the passionfruit, do it gently to keep as much air in the batter as possible. This will help the cake remain light and fluffy.
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If it has wet batter on it, give the cake a few more minutes in the oven.
- Let the cake cool completely before adding any icing or glaze to ensure it doesn’t melt and run off.
- For an extra touch, sprinkle some shredded coconut over the top of the cake before baking or as a final garnish.
Nutrition per serving
8 ServingsCalories 420kcal
Protein 5g
Carbohydrates 66g
Fiber 2.12g
Sugar 45g
Fat 16g
More recipes
Passionfruit and ginger teacake
A moist Passionfruit and Ginger Teacake perfect for afternoon tea.
04 Dec 2025Chocolate and cream biscuits
Delicious homemade chocolate and cream biscuits to satisfy your sweet tooth.
04 Jan 2026