{"id":11611,"date":"2015-07-29T10:21:06","date_gmt":"2015-07-29T08:21:06","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/passionfruit_and_coconut_cake"},"modified":"2022-01-15T11:21:40","modified_gmt":"2022-01-15T09:21:40","slug":"coconut-passionfruit-cake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/coconut-passionfruit-cake\/","title":{"rendered":"Coconut Passionfruit Cake"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\">This coconut passionfruit cake is moist, easy to make and absolutely delicious. You won&#8217;t be able to stop after only one piece, and I assure you this is going to be on of your favorites!<\/p>\n<div id=\"attachment_11169\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11169\" class=\"wp-image-11169\" title=\"Coconut Passionfruit Cake\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/07\/passion_fruit_and_coconut_cake-s.jpg\" alt=\"Coconut Passionfruit Cake\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-11169\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21644--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Coconut Passionfruit Cake<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the cake:<\/h4>\n<ul>\n<li>3 large eggs<\/li>\n<li>250 grams (1 1\/4 cups) sugar<\/li>\n<li>200 ml. (1 cup) sour cream<\/li>\n<li>180 ml. (3\/4 cup) vegetable oil<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>pinch of salt<\/li>\n<li>zest of 1\/2 lemon<\/li>\n<li>120 ml. (1\/2 cup) strained passionfruit juice<\/li>\n<li>1 tsp. passionfruit seeds<\/li>\n<li>280 grams (2 cups) all-purpose flour<\/li>\n<li>2 tsp. baking powder<\/li>\n<li>75 grams (3\/4 cup) shredded coconut<\/li>\n<li>Sugar powder for serving<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Preheat oven to 170c degrees and grease the pans.<\/li>\n<li>In a large bowl, whisk eggs, sugar, sour cream, oil, vanilla, salt and grated lemon zest into a smooth mixture.<\/li>\n<li>Add juice and passionfruit seeds and continue to whisk until incorporated.<\/li>\n<li>Sift in flour and baking powder, add coconut and continue stirring just until you get a smooth batter.<\/li>\n<li>Pour the batter into the pans and level the top.<\/li>\n<li>Bake for about 30-40 minutes or until a toothpick inserted in the center of the cakes comes out with moist crumbs.<\/li>\n<li>Cool completely at room temperature, sprinkle with powdered sugar and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Nondairy version: use coconut cream instead of sour cream.<\/li>\n<li style=\"text-align: left\">Keep the cakes well covered in the refrigerator for up to 5-6 days.<\/li>\n<li style=\"text-align: left\">Instead of shredded coconut you can use almond meal.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_11170\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11170\" class=\"wp-image-11170\" title=\"Coconut Passionfruit Cake\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/07\/passion_fruit_and_coconut_cake2-s.jpg\" alt=\"Coconut Passionfruit Cake\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-11170\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>This coconut passionfruit cake is moist, easy to make and absolutely delicious. You won&#8217;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 For the cake: 3 large eggs 250 grams (1 1\/4 cups) sugar 200 ml. (1 cup) sour [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1593,1572],"tags":[1597,1649,2013],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Coconut Passionfruit Cake | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This coconut passionfruit cake is moist, easy to make and absolutely delicious. 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