Passionfruit coconut cake

With its light fluffy texture and sweet passionfruit icing, theres no wonder this cake is a taste.com.au favourite.

The ingredient of Passionfruit coconut cake

1. 125g butter, melted
2. 1/3 cup honey
3. 1 cup milk
4. 2 eggs, lightly beaten
5. 2 cups self-raising flour, sifted
6. 1/2 cup desiccated coconut
7. 1/3 cup caster sugar
8. 2 passionfruit, halved
9. 25g butter, softened
10. 1 1/2 cups icing sugar mixture, sifted
11. 2 passionfruit, halved

The instruction how to make Passionfruit coconut cake

1. Preheat oven to 180u00b0C/160u00b0C fanforced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Combine butter and honey in a large bowl. Add milk, eggs, flour, coconut, sugar and passionfruit pulp. Stir until just combined (dont over-mix). Spread mixture into prepared pan.
3. Bake for 20 to 25 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack to cool.
4. Make Passionfruit icing: Combine butter and icing sugar in a bowl. Stir in passionfruit pulp until mixture is a spreadable consistency. Spread icing over cake. Set aside for 20 minutes or until set. Serve.

Nutritions of Passionfruit coconut cake

calories: 255.969 calories
calories: 10.7 grams fat
calories: 7 grams saturated fat
calories: 36.9 grams carbohydrates
calories:
calories:
calories: 3.4 grams protein
calories: 50 milligrams cholesterol
calories: 208 milligrams sodium
calories: https://schema.org
calories: NutritionInformation