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passion fruit and coconut cake

Passion Fruit and Coconut Cake

Prep

20 MINS

Bake

35 mins

Serves

4

Difficulty

Easy
passion fruit and coconut cake

About

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 of.

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Instructions
Ingredients
Reviews
Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Ingredients – 10 items

Serving

1

For the Cake

Coconut-butter

Coconut oil

60ml

Natural yoghurt

60ml

Passion fruit juice

20ml
Eggs

Large eggs

2
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

125g
Lime

Lime zest

1
Flour

Self raising flour

60g

Ground almonds

50g
Flaked coconut

Desiccated coconut

50g
Baking-powder

Baking powder

try with 1 tsp and plain flour

1/2 tsp

For the Glaze

Fairtrade Cane Icing Sugar

Tate & Lyle Pure Cane Icing Sugar

100g

Passion fruit

pulp

1 or 2

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Summer jam season... we've waited all year for this! 

Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

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The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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If you think we're going to wait until Christmas to see these guys again... you're wrong! 

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Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
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Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

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