Coconut passionfruit cake

Coconut passionfruit cake

Our house has officially been de-Christmas-ified. It’s always a little sad taking down the Christmas decorations. Partly because it’s a fair bit of effort but mainly because it’s a whole 11 months until next Christmas. It’s about this time of year that I vow to be more organised this year. I promise to decide on, purchase and wrap presents a month in advance and make lists of recipes to make throughout December. Maybe one year I’ll stick to the plan.

Right now I’m a bit more concentrated on what’s happening between now and Christmas. I have many plans for Claire K Creations in 2013 and I can’t wait to get started. What is it about a New Year that brings inspiration? Perhaps it’s the little bit of time off and space from it all that gives us renewed energy to tackle make those ideas into reality.

Coconut passionfruit cake

Coconut passionfruit cake

I knew I’d probably have a little too much to do to jump straight into the kitchen as soon as I arrived back from holidays so I whipped up a few extra recipes before the break. This coconut passionfruit cake was a special belated Birthday treat for a friend, who on her Birthday, was working at a hospital in Tanzania.

The original recipe was for cupcakes but I thought a big layered cake oozing with passionfruit icing would be much more indulgent. Although a little crumbly, this cake was not so sweet that adding the icing tipped it over the edge. The combination of passionfruit and coconut was like a cocktail in cake form.

Making the cake

Making the cake

The actual cake was really easy to throw together. It was just a case of mixing the wet ingredients with the dry. Did you notice my new mixing bowls? They were an early present from my mum. She dropped them off a week before Christmas because they were rather heavy and in her words ‘not really that exciting.’ Oh how wrong she was. Call me strange but new Pyrex mixing bowls are my idea of serious excitement.

Assembling the cake

Assembling the cake

Because the original recipe is for cupcakes, which tend to dry out rather quickly, this cake is best made on the day if possible.

Coconut passionfruit cake

Coconut passionfruit cake

For the middle layer of icing I mixed the icing and passionfruit together. That wasn’t the smartest idea because it curdled a little. It still tasted great but didn’t look as pretty as I’d have liked. To avoid this, spread the icing then drizzle the passionfruit on top.

Coconut passionfruit cake

Coconut passionfruit cake

Serve your coconut passionfruit cake in big slices with a nice icy chilled drink. Well that’s what I’d serve it with today if I were in Sydney. I hope you’re not melting down there! Enjoy!

What about you? Do you have big plans for 2013?

Coconut passionfruit cake

Coconut passionfruit cake

Coconut passionfruit cake

Author: Adapted from Super Food Ideas December 2012/January 2013
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • CAKE
  • 2 cups self raising flour
  • 3/4 cup caster sugar
  • 1/2 cup light coconut cream
  • 125g butter, melted
  • 2 passionfruit
  • 2 eggs, lightly beaten
  • extra passionfruit pulp for decorating
  • ICING
  • 125g butter, softened
  • 1 3/4 cups icing sugar
  • 2 tbsp coconut cream
Instructions
  1. Pre-heat the oven to 160C fan-forced and grease and line two small round tins.
  2. In a large bowl, mix the flour and sugar together.
  3. Add the coconut cream, butter, passionfruit pulp and eggs and mix well until everything is combined.
  4. Divide the batter between the two cake tins and bake for 30 minutes or until a cake tester inserted in the middle comes out clean.
  5. Leave the cakes in the tins for 5 minutes before transferring to wire racks to cool completely.
  6. To make the icing, beat the butter in the bowl of an electric mixer, until it is light and fluffy then slowly add the icing sugar.
  7. Keep beating and slowly add enough coconut cream to make the icing spreadable.
  8. To assemble, lay one cooled cake on a plate and spread with 1/3 of the icing.
  9. Sandwich the second cake on top and top with the rest of the icing.
  10. Decorate with passionfruit pulp.
  11. Best eaten on the day of baking.

 

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