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Passionfruit coconut cake
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Fluffy cake with sweet passionfruit icing, a taste.com.au favorite.
Ingredients:
  • 125g butter, melted
  • 117.98 gm honey
  • 257.50 gm milk
  • 2 eggs, lightly beaten
  • 300.00 gm self-raising flour, sifted
  • 42.50 gm desiccated coconut
  • 70.95 gm caster sugar
  • 4.00 passionfruit, halved
  • 25g butter, softened
  • 225.00 gm icing sugar mixture, sifted
Instructions:
  • Preheat your oven to 180°C/160°C fanforced. Grease a 20cm x 30cm lamington pan with a 3cm depth. Line the base and sides with baking paper, ensuring a 2cm overhang on all sides.
  • In a large bowl, mix together butter and honey. Add milk, eggs, flour, coconut, sugar, and passionfruit pulp. Gently stir until just combined (avoid over-mixing). Spread the mixture evenly into the prepared pan.
  • Bake for 20 to 25 minutes or until a skewer inserted into the center of the cake comes out clean. Let it rest in the pan for 5 minutes, then transfer to a wire rack to cool.
  • Prepare the passionfruit icing by blending butter and icing sugar in a bowl. Mix in passionfruit pulp until smooth and spreadable. Cover the cake with the icing and let it sit for 20 minutes to set. Serve and enjoy!

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