Passionfruit & Coconut Cake

This cake is light and fluffy, dairy free and one of the best flavour duos - passion fruit and coconut. A perfect cake to celebrate a birthday or even just the end of summer! 

One 20cm cake

Time 1 hour 20 mins 

INGREDIENTS:

• 175g dairy free butter or margarine
• ½ cup caster sugar
• 3 eggs
• 2 cups flour
• ¾ cup shredded coconut
• 2 tsp baking powder
• ½ cup milk (dairy free)
• ¼ cup passionfruit pulp
• 1 tsp vanilla extract
  

Icing

• 1 tbsp dairy-free butter, softened
• 1 cups icing sugar
• 3 tbsp passionfruit pulp

Topping

• ¼ cup toasted coconut
• 1 tbsp passionfruit pulp

INSTRUCTIONS:

1. Preheat the oven to 170°C and grease and line a 20cm round spring-form cake tin 
2. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing as you go.
3. Slowly add the flour, coconut and baking powder and mix well.
4. Add the milk, passionfruit and vanilla to form a batter.
5. Pour the cake batter into the cake tin and bake for around 50 mins, making sure a skewer comes out clean.
6. To make the icing, whisk together the butter, icing sugar and passionfruit pulp until smooth. You can add extra icing sugar if you want a thicker icing, keeping in mind that it will thicken and set once cool.
7. Remove the cake from the oven and let it cool. Once cool, spread the icing over the cake allowing some to run over the edge. Top with the toasted coconut and passionfruit pulp.

NOTES:

• Keep in the fridge until serving and remove 15 minutes before serving.
• Can be served on its own or with some natural yoghurt.
• One 170g can of passionfruit pulp is enough for this whole recipe if you do not have access to fresh passionfruit.