• he
  • en

Coconut Passionfruit Cake

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



5 from 1 vote
Print

Coconut Passionfruit Cake

Servings 2 30 cm long loaf cake pans
Author Natalie

Ingredients

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

Instructions

  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

תוכן קולינרי ישראלי איכותי
powered by foody

Join our list

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

Send this to a friend