How to make passionfruit cake

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I’ve had a few requests for the recipe for the fabulous passionfruit and coconut cake I featured on the Gourmet Chick fourth birthday post.  I actually made this cake for MTV’s birthday as well and it’s a perfect cake for a celebration but would also do equally as well just as an afternoon treat to have with a cup of tea.  Both the cake and the frosting are flavoured with the passionfruit which gives the cake a double whammy of flavour.  I love how the passionfruit gives a golden yellow hue to the cake and the back flecks of passionfruit seeds scattered throughout the cake and frosting.

Passionfruit cake

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

Ingredients

50g butter plus extra for greasing the tin
330g caster sugar
4 eggs
300g self-raising flour
1 tsp baking powder
90g desiccated coconut
125ml milk
3 passionfruits
Frosting
400g icing sugar
50g butter
2 passionfruits
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.

Enjoy.

8 comments

  1. Thanks for posting the recipe – and the picture of the frosting being mixed is making me super hungry!

  2. Sublime. Amazing cake well suited to four amazing years of content.

  3. Yum! This looks delicious and I love all your photos along the way too.

  4. love this recipe…looks delish )

  5. I’m going to try this for a tea party that I’m going to have in a week with my friends.
    Looks amazing!

  6. Kari – How good is frosting straight from the bowl?

    Tori – Any cake is good in my book but I do love a passionfruit version

    Elisa – Thanks it did taste good

    Bobbins – It was !

    Danatech – Good to hear I hope it works out well for your tea party.

  7. mmmmm what a gorgeous looking cake! Will definitely be trying this!

  8. Just tried to make this cake and the 50 grams of butter to 330 grams of caster sugar ratio didn’t work – it didn’t cream. So I ended up using Matthew Hayden’s almost identical recipe for the same cake (http://www.lifestylefood.com.au/recipes/12733/passionfruit-and-coconut-cake). Wonder who came up with the recipe first?…

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