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.
Whether you’re a fan of passion fruit, coconut, or both, this cake is sure to satisfy your cravings. With so many variations and recipes available, you can easily find one that suits your dietary preferences and taste buds. So, let’s dive into the world of Almond Coconut Passion Fruit Cake and discover what makes it so irresistible!
Key Almond Coconut Passion Fruit Cake Ingredients & Why
Passionfruit infuses the cake with its tangy, zesty flair in various forms, including juice and pulp, enhancing moisture and texture.
Coconut contributes a sweet, nutty essence through shredded coconut or coconut oil, ensuring a moist and fluffy cake.
Almonds, serving as a flour alternative in some recipes, impart a nutty essence and delightful crumbliness.
Eggs bind the ingredients, providing structural integrity to the cake.
Sugar sweetens the cake, harmonizing with the passionfruit’s tang. We use different sugar types like caster and powdered.
Flour provides structure and texture in select recipes, with self-raising flour lifting the cake.
Yogurt adds moisture and a tangy touch to certain recipes.
Lime zest introduces a citrusy zest and aromatic dimension to select recipes.
Vanilla extract infuses a sweet, floral note into specific cake variations.
How Do You Make The Best Almond Coconut Passion Fruit Cake?
- Start by preheating your oven to 180ºC (160ºC Fan) and greasing a 6-inch round cake pan. This versatile batter can be used for cupcakes, mini loaf cakes, or in a loaf pan.
- Mix coconut oil, yoghurt, passion fruit puree, Tate & Lyle Pure Cane Caster Sugar, and lime zest. Add dry ingredients, stir until smooth. For a coconut-free cake, use semolina instead of desiccated coconut.
- Pour batter into the cake tin and bake at 350°F for 35 minutes or until golden and springy to the touch. Adjust for different molds or individual cakes as necessary.
- Rest the pan on a wire rack for 15 minutes, then cool it on the wire rack.
- As the cake cools, make the glaze: Mix icing sugar with 1-2 passion fruits’ juice or any citrus juice to create a thick, pourable glaze. Drizzle it over the cake, letting it flow down the sides. Optionally, garnish with coconut, lime zest, or keep it plain for a pristine finish.
- Keep this cake fresh for 4 days by sealing it in a container.
Pro Tips For Making Almond Coconut Passion Fruit Cake Recipe
- Precision is key in baking, so use a kitchen scale for accurate ingredient measurements, especially with ground almonds and icing sugar.
- Ensure all ingredients are at room temperature before you begin baking to facilitate easy mixing and a smoother batter.
- Avoid making the batter tough by refraining from overmixing. Combine ingredients just until they’re incorporated; don’t overwork the batter.
- Prevent cake sticking by lining the tin with baking paper or greasing it with butter or oil for added assurance.
- Test cake doneness by inserting a skewer into the center. If it emerges clean, the cake is ready; otherwise, bake a few more minutes and recheck.
- After baking, let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Icing a warm cake can cause it to melt and slide off.
- Create a thick passionfruit icing by mixing icing sugar, passionfruit pulp, and a touch of vegan butter or coconut oil. This yields a tangy, sturdy icing.
- Enhance your cake’s appearance and flavor by topping it with fresh passionfruit, coconut flakes, or other fruits for a delightful finishing touch
How to Store Almond Coconut Passion Fruit Cake
- For short-term storage, use an airtight container at room temperature.
- For a few days’ freshness, refrigerate the well-covered cake.
- Extend storage to months by freezing; thaw by leaving at room temp and slicing by serving.
Can You Freeze Almond Coconut Passion Fruit Cake?
For extended freshness, freeze your almond coconut passion fruit cake. It stays delicious for 2-3 months in the freezer. When ready to indulge, simply thaw at room temperature and slice.
Frequently Asked Questions About Almond Coconut Passion Fruit Cake
What is Almond Coconut Passion Fruit Cake?
Indulge in our gluten-free Almond Coconut Passion Fruit Cake, made with almond flour, coconut, and passion fruit curd, and topped with fresh seasonal fruit.
Is Almond Coconut Passion Fruit Cake gluten-free?
Typically, Almond Coconut Passion Fruit Cake is gluten-free.
Can I use canned passion fruit for this cake?
In the absence of fresh passion fruit, canned passion fruit pulp is a great alternative.
What are the other flavors available for tiered cakes?
Discover more tiered cake options: passion fruit, lemon, lime, coconut, almond, peanut butter, mocha, and coffee.
Almond Coconut Passion Fruit Cake Recipe
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
- 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.