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Passion Fruit & Coconut Cake

The good thing about left over ingredients is that you end up making something you have never tried before. I thought I would bake a cake to take with us down to the mountain to feed the troops after a day snowboarding, nothing like some sweet carbs for a quick energy fix!  I had some mascapone left over from the stuffed date recipe on the previous post and half a jar of passion fruit curd in the fridge so this was the beginnings of the cake, the rest was easy, I used my ever faithful victoria sandwich cake recipe. You could always use lemon curd if you can’t get passion fruit.


  • 200g SR flour
  • 3 free range eggs
  • 200g butter
  • 200g white sugar
  • 1/4 cup of milk
  • 100ml passion fruit curd
  • 100g mascapone
  • 1 cup of thread coconut


  1. To make the sponge, preheat the oven to 350F (180C).
  2. Grease & flour an 22-24cm cake tin.
  3. In a large bowl beat the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time and beat well after adding each egg.
  5. Sift the flour into the mixture and fold in with a metal spoon.
  6. Add the milk and combine to make a smooth cake mixture.
  7. Spread the mixture into the cake tin, making sure it’s evenly spread.
  8. Bake in the oven for about 30 minutes or until an inserted skewer comes out clean.
  9. Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool.
  10. Mix together the mascapone & passion fruit curd and spread over cool cake top.
  11. Sprinkle coconut over the topping and serve!
2 Comments Post a comment
  1. G. #

    i’m a HUGE passion fruit fan. your lovely cake is right up my alley.

    July 26, 2010
  2. Oh yum! I adore mascarpone, and mixed with passion fruit it must be amazing. 🙂 Love the simplicity of the cake too. So easy!

    July 29, 2010

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