Serves 10
INGREDIENTS
Cake
80g desiccated coconut
300g self-raising flour
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 eggs
Passionfruit & Lemon Syrup
1/3 cup passionfruit pulp
30ml lemon juice
1/2 cup sugar
Passionfruit Icing
1 cup icing mixture, sieved
30ml passionfruit pulp
1 tbsp lemon juice
2 cups whipping or thickened cream to serve.
METHOD
Preheat oven to 165C Fan
Grease and dust with flour 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 well until fully incorporated and you have an airy batter. Pour the batter into prepared bundt pan. Using a spatula to 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 the 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.
Recipe, styling and photo by Samira Damirova for Genuinely Southern Forests.
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