Passionfruit Coconut Drizzle Cake {Recipe}

By Samelia's Mum On June 29, 2013 · Leave a Comment · In Recipes, Samelia's Mum

If you love passionfruit, you must try baking this yummy cake. In this cake, passionfruit is king!

Passionfruit & Coconut Drizzle Cake

Author: Anorina @ Samelia’s Mum

Recipe type: Cake

Serves: 8

A delicious, moist cake which tastes like summer.

Ingredients

Cake
2 eggs
125 g butter, softened
1 cup sugar
2 cups self-raising flour
⅔ cup milk
3 tablespoons of desiccated coconut
2-3 large passionfruit
Icing
1-2 large passionfruit
1 cup of icing sugar
1-2 tablespoons of desiccated coconut

Instructions

Preheat the oven to 180 degrees celcius
with an electric mixer:
Cream butter and sugar.
Beat in the eggs (low speed)
Add 1 cup of flour and half of the milk. Beat until all combined. Add the second cup of flour and the rest of the milk.
Beat on high speed for a couple of minutes until it’s well combined.
Cut the passionfruit in half and strain them through a small sieve into a cup or bowl. Discard the seeds.
Stir through the coconut and the passionfruit juice with a spoon.
Grease a cake (or loaf) pan, and line the base with greaseproof paper.
Pour mixture into tin and bake 30-40 minutes.
It’s a golden cake so it may look cooked, even if it’s not quite ready. Poke a skewer into the centre. If it comes out cleanly, the cake is cooked.
Let it sit for a minute or 2 in the pan and then place it on a plate.
Poke holes over the top of the cake with a skewer, fork or as I did, with a chop stick. This is where the drizzle magic will happen.
In a sturdy measuring cup (I use a Pyrex cup with a pouring spout) strain out the juice from the 1-2 passionfruit. Discard the seeds.
Add the 1 cup of icing sugar into the passionfruit juice and stir it through until all lumps are dissolved and it’s runny enough to pour, but not too runny. If it’s too runny, it will just run too quickly over the sides of the cake and won’t run nicely into the holes. So if it’s too runny, add a little more icing sugar to thicken it up slightly.
Drizzle the cake (slowly) with the passionfruit icing sugar mixture. The icing sugar will fill up the holes made with the skewer.
Sprinkle over the remaining desiccated coconut.
Serve and enjoy!

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Samelia's Mum (48 Posts)

I'm a mum of 2 little ones and wife to a very patient man. I love to blog, quilt and craft. Sometimes I even like to cook, clean and bake... but that mood disappears almost as suddenly as it arrrives. Look out for my designs in Australian publications.