Go Back Email Link
+ servings
Coconut and Passion Fruit Loaf with fresh passion fruit 2
Print Recipe
4.50 from 6 votes

Coconut and Passion Fruit Loaf Cake

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 minutes
Cook Time1 hour
decorating time30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: cake, loaf cake, coconut, passion fruit
Servings: 12 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 tbsp coconut milk
  • 400 grams icing sugar

For the drizzle

  • 3 passion fruits pulp only

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

Calories: 571.43kcal | Carbohydrates: 72.24g | Protein: 5.04g | Fat: 30.62g | Saturated Fat: 20.65g | Trans Fat: 0.89g | Cholesterol: 99.15mg | Sodium: 220.25mg | Potassium: 183.5mg | Fiber: 3.34g | Sugar: 54.16g | Vitamin A: 1006.89IU | Vitamin C: 6.65mg | Calcium: 23.19mg | Iron: 1.55mg