It was inspired by the passionfruit sponge you can buy at a tiny shop at Freshwater Creek on the way to the Great Ocean Road. There isn’t much more to Freshwater Creek apart from this cake store but it is been going strong for years and I find it impossible to drive past without stopping to pick up some goodies. Perhaps now that I have worked out how to make my own take on a passionfruit cake I can keep on driving.
|Passionfruit ready to go|
50g butter plus extra for greasing the tin
330g caster sugar
300g self-raising flour
1 tsp baking powder
90g desiccated coconut
400g icing sugar
1 ½ tbsp hot water
|Creaming the butter and sugar|
1. Preheat the oven to 180ºC. Grease a round tin with melted butter, and line the base and sides with non-stick baking paper.
2. Mix the caster sugar and butter until nice and creamy then add the eggs one at a time and beat well.
3. In a separate bowl, sift self-raising flour and baking powder together, and mix with the desiccated coconut.
4. In another bowl stir the milk and pulp from the passionfruits together.
5. Fold flour and coconut into the butter mixture in three lots, adding one-third of the passionfruit mixture each time.
|Cake ready to go in the oven|
6. Pour into cake tin and bake for 45 minutes, or until skewer into cake comes out clean and the cake is golden on top. Leave in the tin for 5 minutes then turn out onto a wire rack to cool.
|Mixing the frosting|
7. To make the frosting, extract the pulp from the passionfruits and beat ingredients together until creamy. Spread over the cooled cake.