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Passionfruit and Coconut Cake

Passionfruit and Coconut Cake

A light, moist not overly sweet cake perfect for mid morning and mid afternoon with tea or coffee.

Author Jane Georgiades


  • 1 cup caster sugar
  • 150 g butter
  • 3 eggs
  • 1 1/2 cups dessicated coconut
  • 1 1/2 cups self raising flour
  • 1/2 cup Greek yoghurt
  • 1/2 cup passionfruit pulp
  • 1 tin passionfruit pulp extra
  • 2 1/2 tbsp caster sugar


  1. Preheat oven to 180°C.

    Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Fold in coconut and self raising flour. Combine yoghurt and passionfruit pulp and mix into other ingredients.

    Bake cake for 45 – 50 minutes or until risen and a skewer comes out clean when tested.

    Heat passionfruit pulp and caster sugar on stove until sugar dissolves and pour over cake or reserve in a jug to spoon over each slice.