Passionfruit and Coconut Cake

Good weather calls for good cake!

And have I got a summertime treat for everyone. This is a kind of tropical version of the lemon curd cake I’ve posted previously. This just feels so summery and would be the perfect end to a fancy picnic. Fresh and zesty and nutty – and super easy to make!

Gather your ingredients, yo!

Passionfruit, coconut and sponge is just the best little trio you could ever imagine. Try it and then try to tell me I’m wrong.

Ingredients

• 225g butter
• 225g sugar
• 225g plain flour
• 1.5 tsp baking powder
• 4 eggs
• 2 tbsp passionfruit curd

Icing

• 35g butter
• 35g creamed coconut
• 325g icing sugar
• 3-4 tbsp passionfruit curd
• Dessicated coconut

Method

Preheat the oven to 170 degrees and grease and line 3 circular cake tins.

Make the cake, as we always do. Cream the butter and sugar with a handheld whisk. Place the flour and baking powder in a separate bowl.

Add the eggs, one at a time, with a tablespoon of flour (to prevent splitting).

Mix through the rest of the flour.

Finally, stir through the passionfruit curd.

Divide evenly between the 3 cake tins and bake for 25 minutes.

Allow to cool while you make a start on the filling. Cream the butter and coconut and gradually add the icing sugar until you get a smooth, thick, pipe-able consistency.

Mixing the butter and coconut

Once cool, assemble that cake. Begin by piping a circle of icing around the edge of the bottom sponge. Spoon the curd into the centre, the buttercream will act as a barrier and will keep the curd in place and prevent the cake from slipping around. Place the next layer on top and repeat. 

Top with the third sponge and then do a little decoration. I piped some rosettes as a border and then flooded the middle with some more curd. Then I went a bit mad scattering coconut everywhere.