This coconut and passion fruit cake is full of light, tropical flavours that truly deserve your attention :). The cake is beautifully fragrant with passion fruit, only lightly coconutty in flavour, and wonderfully quick and easy to prepare. There is no creaming involved — the ingredients are simply mixed together with a whisk, much like a muffin batter. At the beginning of spring, when we start craving lighter and fresher flavours, this cake tastes absolutely wonderful.
Ingredients for the coconut and passion fruit cake:
- 3 large eggs
- 200 g caster sugar
- 200 ml sour cream
- 180 ml sunflower or rapeseed oil
- 1 tsp vanilla extract
- finely grated zest of ½ lemon
- 120 ml passion fruit pulp (from 4 medium passion fruits)
- 280 g plain flour
- 2 tsp baking powder
- 75 g desiccated coconut
All ingredients should be at room temperature.
Place the eggs, sugar, sour cream, oil, vanilla extract and lemon zest into a large bowl. Whisk only until the ingredients are thoroughly combined. Add the passion fruit pulp and mix briefly. Sift the plain flour and baking powder directly into the bowl, add the desiccated coconut and fold together gently with a spatula or whisk only until combined. Do not overmix.
Line the base of a 25 cm springform tin with baking parchment. Pour the batter into the tin.
Bake at 170°C for about 45 minutes or longer if needed, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
Before serving, dust lightly with icing sugar.
Enjoy!
Recipe source — lilcookie.com.
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