Coconut and Passion Fruit Loaf Cake

Coconut and Passion Fruit Loaf with fresh passion fruit 2

4.50 from 6 votes

This Coconut and Passion Fruit Loaf Cake is a wonderful soft, moist sponge, topped with a light coconut buttercream and fresh passion fruit drizzle.

Prep Time15

Cook Time1

decorating time30

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: cake, loaf cake, coconut, passion fruit

Servings: people

Calories: 571.43kcal

Ingredients

For the loaf cake

175 grams butter softened
225 grams caster sugar
3 medium eggs free range
175 grams coconut milk tinned
225 grams self raising flour
50 grams desiccated coconut

For the buttercream

150 grams butter softened, see note 1
5 tablespoon coconut milk
400 grams icing sugar

For the drizzle

3 passion fruits pulp only

US Customary - Metric

Instructions

For the loaf cake

Pre-heat the oven to 180C/350F/gas mark
Line a 2lb loaf tin with grease proof paper. (See note 2).
In a large bowl, begin creaming together the butter and sugar with an electric whisk.
Beat the butter and sugar well until smooth and creamy.
Continue to beat the butter and sugar together adding one egg at a time.
Beat the mix well in between the addition of each egg so that the mix is pale and fluffy.
Add the coconut milk to the bowl and beat gently until fully combined.
Sift the flour into the bowl and fold in gently.
Finally fold in the desiccated coconut.
Pour the cake mix into the lined tin and bake in the centre of your oven for 1 hour or until the cake is golden, springy to the touch and a skewer comes out of the centre clean.
Transfer the loaf cake to a wire cooling rack and leave to cool completely before decorating.

For the buttercream

One the cake is completely cool, beat together the coconut milk and the butter until pale and creamy.
Add in the icing sugar and beat well until you have a smooth icing that can be piped.
Spoon the buttercream into an icing bag fitted with a large round nozzle.
Hold the piping bag vertically and gently squeeze the buttercream onto the cake forming little peaks.
Repeat until the top of the cake is covered.

For the drizzle

Cut the passion fruits in half and spoon out the pulp.
Mix well to break up any clumps then drizzle over the cake.
Sprinkle some desiccated coconut over the cake to finish.

Notes

Note 1.

To get a pale, almost white buttercream I use Lurpak spreadable. It's a very pale yellow to begin with and gets lighter as you beat it with the coconut milk.

Note 2.

Don't want to faff about lining your loaf tin? I don't blame you, neither do I! That's why I buy these loaf liners from Amazon.

Tala Siliconised 2lb Loaf Liners

Nutrition