The Coconut Passionfruit Cake

 

 

 

 

 

I have a passion for the scent of coconut. It reminds me of summery places, holidays and long, warm days. Even Champagne!

I have a love for things containing it too. So delicious!

Here's a recipe that just resonates summer and all things warm.

This is a quick cake to mix. You won't need anything too exotic or even an electric mixer. It is a nice wet cake mix which blends easily. You will however need a large mixing bowl, cake pan and a lot of guests to help you to enjoy it. This is quite a large cake!

 

In a big mixing bowl add:

 

2 and 1/2 cups of self-raising flour,

1 and 3/4 cups of caster sugar,

2 and 1/3 cups of desiccated coconut,

1 large can of coconut milk (you need 2 and 2/3 cups. This tin will be a little under so just add water to make up the remaining quantity).

2 eggs

 

Glaze:

I small tin of John West Passionfruit Pulp.

1 1/2 cups icing sugar.

 

Preheat your oven to 170 degrees C. Grease and flour your cake pan.

Combine all ingredients for the cake and mix well.

Add the batter to the cake pan and bake for 1 hour until golden.

 

 

 

 

Cool your cake before turning it onto a wire rack.

Prepare the passionfruit glaze: Add enough passionfruit pulp to the icing sugar to make a smooth paste. Microwave the glaze for 30-40 seconds and pour this warm icing over your cooled cake and allow it to set before serving.

 

But why stop at passionfruit glaze? There are so many tropical fruit toppings which would work with this cake. Try pineapple, mango or lemon. Whatever you like with coconut would work with this cake.

 

 

Cake baking just got a whole lot harder cuter around here. Miss Celeste decided now is the right time to get mobile. Up on her knees, she has worked out how to propel herself forwards.

My work has begun! It must have been the gorgeous smell coming from the oven that attracted her.

 

 

 

Happy baking!

 

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