I love birthdays especially since I get to bake something. Its not all about me, really. Its about finding out what the person likes and then coming up with something for them. Well Lorne loves anything coconut (which I incidentally love as well). So I looked through all my recipes and online to see what was there with coconut and then one other ingredient. I found it – ‘Passion fruit’.
Now that’s a whole other story. If you have been on my blog before you know I love Passion Fruit. Ever since I first had it in Hawaii, I went bonkers. When I returned from Hawaii, I even bought a couple of bottles of concentrate back. Well I found Passion Fruit pulp in the farmers market – and yes they even carry Passion Fruits ever so often. I use the frozen pulp which is a little tart and does not have the beautiful looking seeds that I think scream – Passion Fruit. I found a variety of passion fruit that grows down south, I nearly bought it till I found they are pretty aggressive so I depend only on what I get at the market.
The decision was to make a coconut cake and frost it with a passion fruit icing. The initial idea was to make a curd and split the cakes and fill it with passion fruit curd. Well time on Thursday got a little better of me (sorry Lorne) and I decided to take the easy way out. This recipe is based off a recipe in an Australian magazine ‘Taste’. The cake was super moist and the passion fruit icing was the perfect touch of sweetness and tartness.
I hope you make it and enjoy it as much as we all did.
for the cake
- 175g unsalted butter, room temperature
- 1 cup caster sugar
- 3 eggs
- 1 1/3 cups flour
- 2/3 cup sweetened shredded coconut
- 1 1/2 teaspoon baking powder
- 1/2 cup yoghurt
for the Icing
- 5 tablespoons passion fruit pulp
- 1 1/4 cup icing (powdered) sugar mixture, sifted
- 125g unsalted butter, at room temperature
- 1/2 cup sweetened shredded coconut toasted
Preheat the oven to 350F. Line and grease and line a 9 inch cake pan. I have a silicone pan and do not grease it.
In a food processor blend all the ingredients except the shredded coconut until well mixed. Pour the mix into a large bowl and then add the shredded coconut and stir to combine. Pour this into your prepared pan. Bake for 40-43 minutes until a toothpick inserted into the center comes out clean. Set the pan on a wire rack to cool for 10 minutes. Take the cake out of the pan and let it cool completely before icing.
For the icing
Cream the butter until smooth. Add the icing (powdered) sugar and passion fruit and continue to beat until it is smooth. Add the toasted coconut and stir.
Put the cake on your platter and pour the icing over and spread it.