Passion Fruit Coconut Cake
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 8
- 1 1/4 cup/185g/6.5ozs. cake flour
- 3 teaspoons baking powder
- 40g/1.4ozs desiccated coconut
- 40g/1.4ozs shredded coconut
- 150ml/5flozs passion fruit pulp
- 125ml/4.2flozs buttermilk
- 1 teaspoon vanilla bean paste
- 125g/4.2ozs butter, softened
- 3/4 cup/165g/5.8ozs caster or superfine sugar
- 2 large eggs, room temperature
- 1/4 cup shredded coconut extra for decorating
Frosting
- 300g/10.6ozs. pure icing sugar
- 90g/3ozs. butter, softened
- 4 tablespoons passion fruit pulp
You can buy cake flour at the supermarket or you can make it by measuring your flour and then replacing 2 tablespoons of the flour with cornflour/fine cornstarch. Whisk to combine.
Step 1 - Line the base and sides of a 20cm/8inch round springform tin and preheat oven to 170C/340F/3.5 gas. In one jug sift in the flour then whisk in the baking powder and two types of coconut. In another jug measure the passion fruit pulp, buttermilk and vanilla and whisk.
Step 2 - Beat the butter and sugar for 6 minutes or until pale and fluffy. Add the eggs one at a time and beat between each addition. Add the flour and milk mixture to the butter in two or three lots at low speed. Scoop into the tin and allow to rest for 10 minutes at room temperature before baking in the oven. Bake for 40-45 minutes or until golden on top and the centre springs back when gently touched. Cool completely. While the oven is still on add the extra shredded coconut and bake for 5 minutes until golden.
Step 3 - Sift the icing sugar (or place in a food processor and whizz until all lumps disappear). Beat with the butter and 3 tablespoons of the passion fruit pulp (reserving 1 tablespoon) until light and fluffy, around 5 minutes. Spoon on top of the cake and add the coconut and the extra tablespoon of passion fruit.
Thermomix directions:
Step 1 - Line the base and sides of a 20cm/8inch round springform tin and preheat oven to 170C/340F/3.5 gas. In one jug sift in the flour then whisk in the baking powder and two types of coconut. In another jug measure the passion fruit pulp, buttermilk and vanilla and whisk.
Step 2 - Add the butter and sugar in the Thermomix and add the butterfly insert. Beat for 3 minutes at speed #4 until pale and fluffy. Add eggs and turn to speed #4 for 20 seconds and add eggs one at a time and beat for 5-10 seconds each. Add the flour and milk mixture to the bowl and set to 10 seconds at speed #4. Scoop into the tin and allow to rest for 10 minutes at room temperature before baking in the oven. Bake for 40-45 minutes or until golden on top and the centre springs back when gently touched. Cool completely. While the oven is still on add the extra shredded coconut and bake for 5 minutes until golden.
Step 3 - Place the icing sugar in the Thermomix bowl and set to Speed #7, 15 seconds. Add the butter and insert butterfly. Beat for 2 minutes at speed #3. Then add 3 tablespoons of the passion fruit pulp (reserving 1 tablespoon) and beat for another 2 minutes at speed #3. Spoon on top of the cake and add the coconut and the extra tablespoon of passion fruit.