Wednesday, 18 April 2012

White Chocolate, Coconut and Passion Fruit Cake

It's been a bit grey and dull around here recently, so I thought I'd try this one to brighten things up a bit. This cake has a tangy passion fruit fragrance and I really like how the white chocolate gives the sponge a bit more character. Although the cake itself is very quick to make, a little time is required to sort out straining the fruit and chopping/grating the chocolate, so give yourself half an hour or so prepare it.

Prep Time: 30 Mins
Baking Time: 50-55 Mins
6 Passion Fruit
100g White Chocolate
150g Unsalted Butter (Softened)
175g Caster Sugar
4 Medium Eggs
1/2tsp of Baking Powder
150g Self Raising Flour
100g Dessicated Coconut
1tbsp Icing Sugar

Right, you can start by cutting the passion fruit in half then scraping the insides into a sieve. Press with a large spoon through the sieve into a dish, so you can extract all the juice without the seeds. Grate the chocolate into a separate bowl (Or you can finely chop with a sharp knife) and set both aside whilst you prepare the batter. Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 20cm loose bottomed tin. In a large bowl, cream together the butter and sugar, then beat in the eggs one at a time. Sift in the baking powder with the flour and mix until thoroughly combined. Fold through the coconut, followed by the passion fruit juice and white chocolate. Spoon into the tin and bake in the centre of the oven for 50-55 minutes, until the top is a deep golden and a metal skewer can be cleanly removed from the middle of the cake.

When it's done remove from the oven and set aside for 30 minutes. When the tin can be easily handled, remove the cake and leave to cool completely on a wire rack. Once the cake is cold dust with the icing sugar (I use a tea strainer for this). Finish by eating it all up!


  1. This sounds amazing ...I've never tried passion fruit in a cake before, they always seem to fiddly to prepare :)

    1. These are easy. Just chop them in half and press through a sieve. The flavour is quite unique.

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  3. You are so right about the weather, its wet and its dreary. Baking is a fab distraction. This cake sounds lovely, I don't often bake with passionfruit, so will keep this cake in mind.

  4. Oh yum, love passionfruit and chocolate of course. I've just made some passionfruit curd which I shall be using in a cake tomorrow. The last time I used them in a cake I left the seeds in, but think I'd prefer them without.

    I can see from the number of chocolate related posts, we might have something in common!!!

    1. Only recently been in a chocolate phase. I might do another later in the week. Been experimenting with pear, chocolate and ginger.