Indulge in a tropical paradise with this Passionfruit & Coconut Cake, drizzled with a delicious Passionfruit & Lemon Syrup. A delightful treat for any occasion.
Ingredients
Cake:
80g desiccated coconut
300g self-raising flour
1tsp baking powder
1/4 tsp salt
225g caster sugar
125g unsalted butter, melted and cooled
100ml milk, lukewarm
150ml passion fruit pulp
1 ½ tbsp lemon juice
4 eggs
Passionfruit & Lemon Syrup:
1/3 cup passionfruit pulp
2 tbsp lemon juice
1/2 cup sugar
Passionfruit Icing:
1 cup icing mixture, sieved
2 tbsp passionfruit pulp
1 tbsp lemon juice
2 cups whipping or thickened cream to serve.
Method
Preheat oven to 165C Fan. Grease and dust with flour 22cm bundt pan.
Combine all dry ingredients in a large bowl. Mix all wet ingredients in a separate bowl then add to dry ingredients. Stir well until fully incorporated and you have an airy batter.
Pour the batter into a prepared bundt pan. Using a sparkle even it out so the batter is equally distributed over the pan. Give it a tap on a counter to remove any trapped air bubbles and bake for 45 minutes or until the skewer comes out clean.
Rest the cake for 3-5 minutes in a pan then turn over to a cooling rack. While the cake is baking, prepare the passionfruit and lemon syrup and passionfruit icing.
To make the syrup:
Place all ingredients for the syrup into a small saucepan and bring to a simmer.
Simmer for 3-5 minutes on low then turn the heat off and allow to cool to room temperature before serving.
Store in an airtight jar in a refrigerator. The syrup can be made a day ahead.
To make the icing:
Place all icing ingredients into a small bowl or a jug and stir well until you have a smooth paste. The paste should be thick but still run off the spoon when held vertically.
Using a pastry brush lightly brush the cake with the syrup while the cake is still warm.
Wait a few minutes for the syrup to absorb then drizzle the cake with the icing. Allow icing to set before serving.
Serve with a generous dollop of whipped cream and drizzle with a spoonful of the syrup.
Recipe by Samira Damirova for Genuinely Southern Forests.
