Coconut and Passionfruit Cake
Recipe by Justine Schofield
Serves 8-12 | 
Prep 30 min | 
Bake 1 hr
Ingredients
- 3 cups plain flour
- 2 cups caster sugar
- 3 tsp baking powder
- 1½ cups desiccated coconut
- 375g butter, softened
- 5 eggs, room temperature
- 270ml AYAM™ Coconut Milk, reserve 20ml for buttercream
- 1 tbsp lemon juice
- 3 tbsp passionfruit pulp, defrosted plus extra to garnish
- Pinch of salt
Buttercream
- 200g unsalted butter, softened
- 500g icing sugar, sifted
- ½ tsp salt
- 100g cream cheese, room temperature
- Toasted coconut flakes, to decorate
Method
- To prepare the cake, preheat the oven to 160°C. Grease and line 2 x 20cm cake tins with baking paper on the base and sides.
- In a large mixing bowl, mix the flour, caster sugar, baking powder, dessicated coconut and pinch of salt evenly. Whisk in the butter in small increments until just combined.
- In a large jug, mix the eggs, coconut milk, lemon juice and passionfruit pulp.
- While mixing on a slow speed, carefully add the jug of wet ingredients into the dry mixture until it becomes a smooth batter for about 2-3 minutes. Make sure not to overbeat.
- Divide the batter between the two cake tins, and bake for 50-60 minutes until golden brown, or when inserting a skewer comes out clean.
- Allow the cakes to completely cool before removing them from the tins. Level the tops if needed for nice, even layers.
- For the buttercream, beat the butter in the bowl adding in the icing sugar and salt for about 4-5 minuted until light in colour and fluffy. Add in the cream cheese, remaining coconut milk and mix for 1-2 minutes to combine until thickened.
- Using half of the buttercream, spread out an even layer on one of the cakes. Add the passionfruit curd in the centre and place the second cake on top. Swirl the rest of the buttercream on top. Decorate with toasted coconut flakes and extra passionfruit pulp.
