Coconut and Passionfruit Cake

Cook Time 1 hour

Servings 8-12

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 coconut milk, 20ml reserved for buttercream

1 tbsp lemon juice

3 tbsp frozen 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, brought to room temperature

Toasted coconut flakes, for the top

Method

For the cake, preheat oven to 160°C and grease and line two 20 cm cake tins with baking paper on the base and sides.

In the bowl of an electric mixer, fitted with a paddle attachment (or with a large mixing bowl and whisk), mix the flour, caster sugar, baking powder, desiccated coconut and a pinch of salt evenly. On a low speed, add in the butter in small increments until just combined.

In a large jug, mix the eggs, coconut milk, lemon juice and passionfruit pulp. Still on low speed, slowly add in the wet ingredients into the dry until it becomes a smooth batter for about 2 - 3 minutes, being careful not to overbeat.

Divide the batter evenly between the two prepared 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 buttercream, in the bowl of an electric mixer, using a paddle attachment, beat the butter, icing sugar and salt for about 4 - 5 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. Place the second cake on top and swirl the rest of the buttercream. Top with toasted coconut flakes and extra passionfruit pulp.