Description
Indulge in this Tropical Coconut Cake with Passionfruit Swirl, a vibrant dessert combining creamy coconut and tangy passionfruit. Perfect for celebrations or a delightful treat, this recipe will transport your taste buds to a tropical paradise.
Ingredients
Scale
- 200 g (7 oz) All-Purpose Flour: Provides structure.
- 200 g (7 oz) Granulated Sugar: Adds sweetness and a tender crumb.
- 1 tsp Baking Powder: Leavening agent for a light texture.
- ½ tsp Baking Soda: Works with baking powder for extra lift.
- ¼ tsp Salt: Enhances flavors and balances sweetness.
- 120 ml (½ cup) Coconut Oil, Melted: Adds moisture and coconut flavor.
- 120 g (½ cup) Unsalted Butter, Softened: Provides richness and tenderness.
- 4 Large Eggs: Binds ingredients and adds structure.
- 180 ml (¾ cup) Coconut Milk: Adds moisture and coconut flavor.
- 100 ml (⅓ cup) Coconut Cream: Intensifies coconut flavor.
- 1 tsp Alcohol-Free Vanilla Extract: Enhances the flavor profile.
- 100 g (3½ oz) Shredded Coconut, Toasted: Adds texture and coconut flavor.
- 150 ml (⅔ cup) Passionfruit Pulp: Provides tangy, tropical flavor.
- 100 g (½ cup) Granulated Sugar (for Curd): Sweetens the passionfruit curd.
- 2 Large Egg Yolks (for Curd): Adds richness and thickens the curd.
- 30 g (2 Tbsp) Unsalted Butter (for Curd): Adds shine and smooth texture.
- 1 tsp Cornstarch Mixed with 1 Tbsp Water (Optional Thickener for Curd): Helps thicken the curd.
Instructions
- Preheat & Prepare: Preheat oven to 175°C (350°F) and grease/line a 23cm (9-inch) cake pan.
- Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: Cream butter and sugar until light and fluffy, then blend in coconut oil.
- Incorporate Eggs & Vanilla: Add eggs one at a time, then stir in vanilla.
- Alternate Wet & Dry: Gradually add dry ingredients alternating with coconut milk/cream, beginning and ending with dry.
- Bake the Cake: Pour batter into pan and bake for 25-30 minutes.
- Cool the Cake: Cool in pan for 10 minutes, then invert onto a wire rack.
- Prepare Passionfruit Curd: Combine passionfruit pulp, sugar, egg yolks, and cornstarch slurry in a saucepan.
- Cook the Curd: Cook over medium heat, whisking constantly, until thickened.
- Finish the Curd: Remove from heat and whisk in butter until smooth.
- Swirl the Curd: Spread curd over cake and swirl with a knife.
- Toast Coconut: Toast shredded coconut until golden brown.
- Plate & Serve: Slice, drizzle with curd, and sprinkle with toasted coconut.
Notes
For a smoother curd, strain it through a fine-mesh sieve after cooking. Toasting the coconut enhances its flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: coconut,passionfruit,cake,tropical,dessert,baking,swirl,summer,fruit