This week, Roy was asked to make a birthday cake for a good friend of his. Roy, of course, absolutely loves to cook, and this was the perfect opportunity to try out a new and interesting recipe from his many cookbooks. Roy had seen one recipe which promised to be absolutely delicious, but perfect for a morning tea party - no chocolate and hopefully not too heavy. The cake sounded like a lovely combination of flavours too, with coconut and passionfruit being major flavours. He thought his friend would love it, so decided to give it a try. The results were absolutely delicious, and Roy decided he would like to share them with his online friends. So this week, Roy Creates A Deliciously Decadent Coconut And Passionfruit Cake.
You Will Need:
- 125 grams of milk
- 80 grams of plain yoghurt
- 200 grams of castor sugar
- 130 grams of unsalted butter
- 120 grams desiccated coconut
- 1 and ½ teaspoons of vanilla essence
- 250 grams of plain flour
- 1 and ½ teaspoons of baking powder
- ½ a teaspoon of bicarbonate soda
- ¼ teaspoon of salt
- 3 eggs
Passionfruit Icing:
- 300 grams of unsalted butter
- 700 grams of icing sugar
- Pulp of 10 passionfruit (or a tin of passionfruit pulp)
Method:
- Preheat the oven to 180 degrees celcius and prepare a 25 centimetre, round cake tin with baking paper
- Sift the flour, baking powder, bicarbonate soda and salt into a bowl.
- Add the coconut and stir it into the flour mix, before setting the bowl aside
- Mix together the yoghurt, milk and vanilla, and set aside
- Cream together the butter and sugar until they are pale and fluffy
- Add the eggs, one at a time, and beat in
- Add the flour mix and milk mix a little at a time, alternating between the wet and dry mixes
- Make sure everything is thoroughly combined and then transfer to the cake tin
- Bake for 35 to 40 minutes, or until a skewer inserted into the centre comes out clean
- Allow the cake to cool completely before icing
- When the cake is cold, cut it in half, so you have a 'top' piece and a 'bottom' piece
- In a bowl, beat the butter for the icing until it is pale and a little fluffy
- Add the icing sugar and beat in
- Add the pulp of 6 of the passionfruit and thoroughly mix
- Spread approximately ⅓ of the icing over the bottom half of the cake and then carefully replace the top piece of the cake
- Spread the remaining icing over the cake and then dollop the remaining passionfruit pulp decoratively over the top.
- Enjoy!