Coconut cake with passion fruit icing
The perfect cake for a quick treat – just 15 minutes of preparation and an hour in the oven! Coconut flavor and passion fruit are the star. Thank you for the recipe. Black Cherry.
Number of servings
8
Sharpness level
MILD
Preparation time
15 min + 60 min baking
Difficulty level
EASY
INGREDIENTS
Ingredients at room temperature:
150 gr Kara coconut cream 23-26%
250 g light wheat or spelt flour
5 eggs
120 g melted butter
120 g sugar/erythritol/xylitol
100 g wiorkow kokosowych
1 heaped teaspoon baking powder
1/2 teaspoon baking soda
Passion fruit icing:
10 teaspoons Quality Food Passion Fruit Pulp
10 tablespoons of powdered sugar (can be made of erythritol or xylitol)
A METHOD OF PREPARING
1. Toast the coconut flakes in a dry pan.
2. Beat the eggs with the sweetener until fluffy. Add the melted butter, Kara coconut cream, toasted coconut, flour, baking soda, and baking powder. Mix until just combined.
3. Transfer the batter to a buttered and floured or breadcrumb-dusted cake tin. Bake for about 60 minutes at 175 degrees Celsius.
4. Mix the passion fruit pulp with powdered sugar and pour it onto the cooled cake.
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