This coconut passionfruit cake is moist, easy to make and absolutely delicious. You won’t be able to stop after only one piece, and I assure you this is going to be on of your favorites!

Coconut Passionfruit Cake

Photo: Natalie Levin

4.29 from 7 votes

Coconut Passionfruit Cake

Servings 2 30 cm long loaf cake pans
Author Natalie


For the cake:

  • 3 large eggs
  • 250 grams (1 1/4 cups) sugar
  • 200 ml. (1 cup) sour cream
  • 180 ml. (3/4 cup) vegetable oil
  • 1 tsp. vanilla extract
  • pinch of salt
  • zest of 1/2 lemon
  • 120 ml. (1/2 cup) strained passionfruit juice
  • 1 tsp. passionfruit seeds
  • 280 grams (2 cups) all-purpose flour
  • 2 tsp. baking powder
  • 75 grams (3/4 cup) shredded coconut
  • Sugar powder for serving


  1. Preheat oven to 170c degrees and grease the pans.
  2. In a large bowl, whisk eggs, sugar, sour cream, oil, vanilla, salt and grated lemon zest into a smooth mixture.
  3. Add juice and passionfruit seeds and continue to whisk until incorporated.
  4. Sift in flour and baking powder, add coconut and continue stirring just until you get a smooth batter.
  5. Pour the batter into the pans and level the top.
  6. Bake for about 30-40 minutes or until a toothpick inserted in the center of the cakes comes out with moist crumbs.
  7. Cool completely at room temperature, sprinkle with powdered sugar and serve.

Recipe Notes

  • Nondairy version: use coconut cream instead of sour cream.
  • Keep the cakes well covered in the refrigerator for up to 5-6 days.
  • Instead of shredded coconut you can use almond meal.
Coconut Passionfruit Cake

Photo: Natalie Levin

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