Coconut cake with passion fruit syrup

Serves 8-10 Desserts and puddings

Coconut And Passionfruit Cake


  • 180g butter, softened
  • 250g caster sugar
  • 6 eggs
  • 225g desiccated coconut
  • 225g self-raising flour

For the passion fruit syrup

  • 150g caster sugar
  • 100ml passion fruit pulp (from around 6 large passion fruit)

To serve

  • 250g crème fraîche or Greek yoghurt
  • 300g raspberries


Preheat the oven to 160C/325F/ Gas 3. Oil and line the cake tin with baking paper. Cream the butter and half the sugar together until smooth then beat in the remaining sugar and eggs, a little at a time until combined (don’t worry if the mixture appears curdled). Fold in the desiccated coconut and flour until smooth and spoon into the prepared tin.

Transfer to the oven and bake for 45-50 minutes, covering loosely with foil if the cake begins to brown. Cool in the tin for 5 minutes and then transfer to a wire tray and poke holes all over the cake.

To make the passion fruit syrup, place the sugar and 150ml water in a saucepan and heat gently to dissolve the sugar. Add the passion fruit pulp and bring to the boil. Allow to simmer gently for 8-10 minutes until slightly reduced and thickened. Spoon all but a few tablespoons over the cake and allow to infuse until cold.

Serve the cake with the crème fraîche, raspberries and a drizzle of the remaining syrup.

Recipes, food and prop styling: Lousie Pickford. Photography: Ian Wallace
Coconut And Passionfruit Cake
Recipes, food and prop styling: Lousie Pickford. Photography: Ian Wallace

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