Passion Fruit and Coconut Cake

This delicious Passion Fruit and Coconut Cake is perfect for a small household as it makes a small 6-inch cake. It also keeps incredibly well so that none will go to waste. There are lots of substitutions listed so you can make this regardless of what ingredients you can get hold off.

Prep Time
Bake Time
Passion fruit coconut cake
Check out the baker

This recipe was created by Edd Kimber, winner of the Great British Bake Off. You can find his delicious creations on Instagram @theboywhobakes or via his website linked below.

For the Cake
  • 60ml coconut oil
  • 60ml yoghurt
  • 20ml passion fruit juice
  • 2 large eggs
  • 125g Tate & Lyle Pure Cane Caster Sugar
  • Zest of 1 lime
  • 60g self raising flour
  • 50g ground almonds
  • 50g desiccated coconut
  • 1/2 tsp baking powder (try with 1 tsp and plain flour)
For the Glaze
  • 100g Tate & Lyle Cane Icing Sugar
  • Pulp from 1-2 passion fruits

1. Preheat the oven to 180ºC (160ºC Fan) and lightly grease, and line with parchment, a 6 inch round cake pan. You can bake this batter in any small mould and would work as cupcakes, mini loaf cakes or in a loaf pan.


2. In a large bowl add the coconut oil (or vegetable oil melted butter or olive oil), yoghurt (or buttermilk, sour cream, creme fraiche or keffir), passion fruit puree (or any citrus juice), the Tate & Lyle Pure Cane Caster Sugar and the lime zest (or the zest of whatever citrus you prefer). Whisk together briefly just to mix everything together. In a separate bowl whisk together the remaining ingredients and add these to the bowl with the liquid ingredients. Stir together until you have a smooth batter. If you don’t want to make a coconut cake you can replace the desiccated coconut with semolina.


3. Pour the batter into your prepared cake tin and bake in the preheated oven for about 35 minutes or until golden brown and the cake springs back to a light touch. If using a different mould use this timing as a guide. If making individual cakes check them after roughly 20 minutes using the same clues to test for doneness.


4. Set the pan on a wire rack for 15 minutes before turning out onto a wire rack to cool.


5. As the cake is cooling, but not fully cooled, make the glaze. Mix together the icing sugar and enough liquid to make a thick but pourable glaze. Using passion fruit this should be the juice from between 1 and 2 passion fruits. As above you can use whatever citrus juice you like to make this glaze. Pour the glaze on the top of the cake and tease it to the edges so it drips down the side. If you want you can finish the cake with a sprinkling of flaked or desiccated coconut, some lime zest or just leave it clear.


6. This cake will keep happily, in a sealed container, for at least 4 days.