Almond Coconut Passion Fruit Cake Recipe
Get ready to transport your taste buds to a sunny paradise with the Almond Coconut Passion Fruit Cake! This cake offers a perfect blend of sweet and tart flavors, boasting a moist and fluffy texture that will leave you wanting more.
Ingredients
For the Cake
- 60 ml coconut oil
- 60 ml yoghurt
- 20 ml passion fruit juice
- 2 large eggs
- 125 g Tate & Lyle Pure Cane Caster Sugar
- Zest of 1 lime
- 60g self raising flour
- 50g ground almonds
- 50g desiccated coconut
- 1/2 tsp baking powder (try with 1 tsp and plain flour)
For the Glaze
- 100g Tate & Lyle Cane Icing Sugar
- Pulp from 1-2 passion fruits
Instructions
- To get started, preheat your oven to 180ºC (160ºC Fan) and give a light grease to a 6-inch round cake pan. You have the flexibility to use this batter for cupcakes, mini loaf cakes, or a loaf pan as well.
- Start by blending coconut oil, yoghurt, passion fruit puree, Tate & Lyle Pure Cane Caster Sugar, and lime zest in a large bowl. In a separate bowl, combine the remaining dry ingredients. Gradually incorporate the dry mixture into the liquid ingredients, stirring until you achieve a velvety batter. If you prefer a cake without coconut, swap in semolina.
- Begin by pouring the batter into your prepared cake tin. Next, bake it in the preheated oven at 350°F for approximately 35 minutes or until the cake turns a beautiful golden brown and springs back when lightly touched. If you're using a different mold, use this timing as a reference. For individual cakes, start checking for doneness after about 20 minutes, using the same indicators.
- Allow the pan to sit on a wire rack for 15 minutes before transferring it to cool on the same wire rack.
- While the cake cools, prepare the glaze: Mix icing sugar with enough liquid (1-2 passion fruits' juice or any citrus juice) to create a thick, pourable glaze. Pour it over the cake and let it drizzle down the sides. Optionally, add coconut, lime zest, or leave it plain.
- To maintain its freshness, store this cake in a sealed container for a minimum of 4 days.