Passionfruit, Lime and Coconut Cake Recipe
Recipe type: Dessert
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 8
This perfect party cake combines the exotic flavors of passionfruit with the tanginess of limes and the natural sweetness of dried coconut.
  • CAKE
  • 125 g/1 cup self-raising flour
  • 125 g/1¼cup dessicated coconut (unsweetened)
  • 225g/1 cup sugar
  • 125g/8 Tbsp butter (room temperature)
  • 125 ml/1/2 cup milk
  • 2 eggs
  • Pulp from 5 passionfruit (1/2 cup or 200g)
  • Zest from 3 limes
  • 175g/3/4 cup sugar
  • Juice from 3 limes
  • Pulp from 5 passionfruit (1/2 cup or 200g)
  1. Preheat oven at 180C/375F. Grease a cake pan and line with wax paper, making sure wax paper sticks out of pan sides by an inch.
  2. In a bowl, combine flour, coconut, and sugar. Add butter, milk, eggs, passionfruit pulp and zest. If the passionfruit seeds bother you (they're crunchy), you can strain the pulp but will need more passionfruit for the same results.
  3. Stir well and pour into cake pan. Bake for 20 minutes or until a toothpick comes out clean.
  4. Remove the cake out of the oven and using the wax paper as a sleeve, lift it from the pan and transfer to a rack. Slightly peel the wax paper sides if you can (otherwise, wait) and let it cool.
  5. Meanwhile, combine the syrup ingredients in a pan on the stove and bring them to a gentle boil. Reduce the heat to low and simmer 10 minutes.
  6. Drizzle syrup all over the cake, making sure it reaches the base of the cake. Still using the wax paper, gently lift the cake and put it back into the pan.
  7. Let it rest at least an hour, ideally overnight, to let the syrup juices soak the sides of the cake.
  8. Enjoy!
Recipe by Frog Mom at