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Lemon and coconut syrup cake with mango, pineapple and passionfruit
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Prep Time:
55 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Ingredients:
  • Pulp of 4 passionfruit
  • Double cream, to serve
  • 1 large mango, peeled, thinly sliced
  • 1/2 large pineapple, peeled, thinly sliced
  • 165g butter, softened
  • 140g caster sugar
  • 1 tsp finely grated lemon rind
  • 2 eggs, separated
  • 70g desiccated coconut
  • 150g self-raising flour
  • 160ml buttermilk
  • 330g white sugar
  • 185ml water
  • 1 lemon
  • 60ml lemon juice
Instructions:
  • Preheat your oven to 180°C. Grease and line a cake pan. Beat butter, sugar, and lemon rind with an electric mixer until light and fluffy. Mix in egg yolks one at a time. Alternately add coconut, sifted flour, and buttermilk in two batches. In a clean bowl, whip egg whites with an electric mixer until soft peaks form. Gently fold into batter in two additions. Pour batter into the pan and bake for 30-35 minutes until a skewer comes out clean.
  • Prepare the lemon syrup by zesting and juicing the lemon. In a small saucepan, combine sugar, water, lemon rind, and juice over medium heat. Stir for 1 minute until the sugar dissolves, then let it simmer without stirring for 3 minutes until slightly thickened. Set aside 1/4 cup of the syrup. Pour the rest over the warm cake in the pan and let it cool.
  • Mix ripe mango, sweet pineapple, and tart passionfruit together in a bowl with the reserved syrup. Enjoy this refreshing fruit medley alongside slices of cake and a dollop of luscious double cream.

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