Passionfruit coconut cake

Tasteful Passionfruit coconut cake Recipe

With its light fluffy texture and sweet passionfruit icing, there’s no wonder this cake is a favourite.
Passionfruit coconut cake
Prep Time : 0:50 | Cook Time : 0:25 | Total Time : 1:15 | Serving : 16 pieces person.


  • 125g butter, melted

  • 1/3 cup Capilano Light & Smooth Honey

  • 1 cup milk

  • 2 eggs, lightly beaten

  • 2 cups self-raising flour, sifted

  • 1/2 cup desiccated coconut

  • 1/3 cup caster sugar

  • 2 passionfruit, halved

Passionfruit icing

  • 25g butter, softened

  • 1 1/2 cups icing sugar mixture, sifted

  • 2 passionfruit, halved


  • Step 1

    Preheat oven to 180°C/160°C fanforced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

  • Step 2

    Combine butter and honey in a large bowl. Add milk, eggs, flour, coconut, sugar and passionfruit pulp. Stir until just combined (don’t over-mix). Spread mixture into prepared pan.

  • Step 3

    Bake for 20 to 25 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack to cool.

  • Step 4

    Make Passionfruit icing: Combine butter and icing sugar in a bowl. Stir in passionfruit pulp until mixture is a spreadable consistency. Spread icing over cake. Set aside for 20 minutes or until set. Serve.

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