If you are in search of a recipe that only requires a few basic kitchen tools, then you have landed on the right page. I have made this beautiful passionfruit, lemon, and coconut-flavored cake not just once or twice, but a whopping 6 times to the delight of my two kids. So, I can safely testify that it works! This cake is part of a series of recipes I am making for the Southern Forests Food Council, also known as Genuinely Southern. It has been a pleasure working together to showcase the beautiful produce of our region, of which there is an ample amount.
Just for this recipe, I am using locally grown passionfruit and lemons, locally made and produced milk and cream by Bannister Downs, and pasture-raised eggs with the yellowest yolk by Three Ryans. There are several passionfruit producers in the Southern Forests region, including Jim and Thea of Seven Day Farm, Mitch and Jen of Willarra Gold, and the Markovski family behind Mr. Pashy by Appletech. Like all fruit and vegetables grown in this part of Western Australia, they are exceptionally tasty. The beauty is that due to our climate here, the fruit takes just a bit longer to ripen, which I believe brings the flavor scale a few notches up.
Cake
80g desiccated coconut
300g self-raising flour, sieved
1tsp baking powder
1/4 tsp salt
225g caster sugar
125g unsalted butter, melted and cooled
100ml milk, lukewarm
150ml passion fruit pulp
1 ½ tbsp lemon juice
4 pasture rised eggs
Passionfruit & Lemon Syrup
1/3 cup passionfruit pulp
2 tbsp lemon juice
1/2 cup sugar
Passionfruit Icing
1 cup icing mixture, sieved
2 tbsp passionfruit pulp
1 tbsp lemon juice
2 cups whipping or thickened cream to serve.
Preheat oven to 165C Fan
Grease with butter and dust with flour a 22cm bundt pan
Combine all dry ingredients in a large bowl. Mix all wet ingredients in a separate bowl then add to dry ingredients. Stir wel with a spatula until fully incorporated and you have an airy batter. Pour the batter into prepared bundt pan. Using a sparkle even it out so the batter is equally distributed over the pan. Give it a tap on a counter to remove any trapped air bubbles and bake for 45 minutes or until the skewer comes out clean. Rest the cake for 3-5 minutes in a pan then turn over to a cooling rack.
While cake is baking prepare the passionfruit and lemon syrup and passionfruit icing.
To make the syrup place all ingredients for the syrup into a small saucepan and bring to simmer. Simmer for 3-5 minute on low then turn the heat off and allow to cool to room temperature before serving. Store in an airtight jar in a refrigerator. The syrup can be made a day ahead.
To make the icing place all icing ingredients into a small bowl or a jug and stir well until you have a smooth paste. The paste should thick but still run off the spoon when held vertically.
Using a pastry brush lightly brush the cake with the syrup while the cake is still warm. Wait a few minutes for the syrup to absorb then drizzle the cake with the icing. Allow icing to set before serving. Serve with generous dollop of whipped cream and drizzle with a spoonful of the syrup.
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