COCONUT AND PASSION FRUIT POUND CAKE
This one is for my mom. It's a simple pound cake inspired by the flavors of her tropical home. True pound cake relies on the lift that comes from creaming the butter and sugar perfectly. This recipe includes a little bit of insurance in the form of baking powder. It's a great beginner cake. Easy to make yet special. In most recipes, I call for unsweetened shredded coconut, but this loaf is an exception. The sugar and moisture that comes from classic sweetened shredded coconut is important for the soft texture of this cake.
Provided by Samantha Seneviratne
Categories dessert
Time 3h20m
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
- Spread the coconut in a single layer on a baking sheet. Bake until golden brown, 5 to 10 minutes. Transfer the toasted coconut to a plate to cool. Keep the oven on for baking the cake.
- Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt. In a 2-cup measuring cup, whisk together the buttermilk and the passion fruit pulp and seeds.
- With an electric mixer on medium speed, beat the butter, sugar, and coconut oil in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl occasionally.
- Alternate adding the flour mixture and the buttermilk mixture to the egg mixture, starting and ending with the flour mixture. Stir in 1 cup of the toasted coconut.
- Transfer the batter to the prepared pan and smooth the top. Sprinkle the top with the remaining 1/4 cup of toasted coconut. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack to cool for 1 hour, then remove the cake from the pan and let cool completely.
PASSIONFRUIT POUND CAKE
Make and share this Passionfruit Pound Cake recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Make lemon pound cake the day before and refrigerate overnight.
- put 1/2 cup passionfruit puree/juice/nectar in a nonreactive saucepan with the sugar.
- Bring to a boil just to dissolve the sugar.
- Cool.
- Sift powdered sugar (2-3 cups) into a bowl and slowly add sweetened passionfruit mixture a couple of tablespoons at a time unril you have a thick glaze that is barely pourable.
- Pour out of bowl, drizzling all over the top of the pound cake.
- Take whipping cream and begin to whip at medium speed.
- Add sweetened passionfruit in suffiecient quantity to flavor whipped cream.
- Serve slices of iced cake with flavored whipped cream.
Nutrition Facts : Calories 192, Fat 7.6, SaturatedFat 4.3, Cholesterol 82.9, Sodium 153.4, Carbohydrate 30.1, Fiber 1.7, Sugar 10, Protein 2.4
PASSION CAKE
Bake this impressive tropical sponge for a special occasion. This scrumptious triple-layer passion fruit cake is also perfect for Valentine's Day
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h25m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line the bases of 3 x 20cm sandwich tins with baking parchment. Mix the flour, cinnamon, baking powder, half the sugar and the coconut in a large mixing bowl. In another bowl mix the beaten whole eggs, mashed bananas, grated carrot, drained crushed pineapple, milk and oil. Beat the egg whites until stiff, then add the remaining sugar and beat until stiff and shiny again.
- Stir the wet mixture into the dry until smooth and lump-free, then using a large metal spoon or spatula, fold in the egg white mixture. Divide evenly between the tins and bake for 25 mins until risen and a skewer comes out clean. You might need to swap the position of the tins after 20 mins.
- For the drizzle, scoop out the passion fruit pulp into a small pan. Add the pineapple juice and caster sugar and heat until bubbling, then bubble until syrupy. For the icing, beat the cheese and butter until lump-free, then beat in icing sugar and vanilla. Chill until ready to assemble.
- Poke the cakes all over with a skewer, drizzle over most of the passion syrup, then cool. Once cool, spread the icing over two of the sponges. Sandwich together and top with the third, un-iced, sponge. Drizzle over the remaining syrup.
Nutrition Facts : Calories 611 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 56 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
CHOCOLATE AND PASSIONFRUIT LAYER CAKE
Chocolate cake is a beautiful thing on its own, but adding a thick layer of sharp passionfruit curd undercuts the heavy richness and balances the sweetness-which dangerously means that one slice is no longer enough...
Provided by Martha Collison
Categories HarperCollins Cake Dessert Bake Chocolate Passion Fruit Milk/Cream Dark Chocolate Birthday
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease two 20cm (8-inch) tins and line with baking parchment.
- Make two batches of My Favorite Chocolate Cake recipe and use it to fill the tins.
- Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
- Whip the cream and confectioners' sugar together in a small bowl until it forms soft peaks and holds its shape when mixed. Be careful to stop when it reaches soft peaks or you might over-whip the cream, which will ruin the finished cake.
- Spread the whipped cream all over the top of one of the cake layers, then cover with spoonfuls of passionfruit curd. Carefully sandwich the second layer on top of the first.
- To make the icing, melt the butter and chocolate together in a microwave or in a heatproof bowl over a pan of simmering water. Remove from the heat and mix in the confectioners' sugar and the milk, then use a palette knife to spread it over the top of the cake. Sprinkle over chocolate shavings before serving. Keep any leftover cake in the fridge, where it will keep well for 2-3 days.
PASSIONFRUIT BUTTER CAKE
A one bowl,quick to make and tasty cake.Best buttercake recipe I've tried.I got this from Super Food Idea magazine.
Provided by katej76
Categories Dessert
Time 1h
Yield 24 sqares
Number Of Ingredients 7
Steps:
- Preheat oven 180C,grease large rectangular tin and line with baking paper.
- Put all ingredients into a large mixing bowl and beat on a low speed until combined.
- Increase speed to high and beat 2-3 minutes until pale.
- Pour into baking tin and bake for 50 minutes or until golden and a skewer comes out clean when inserted into middle of the cake.
- Let cool in pan for 10 minutes then turn onto wire rack to cool.
- Cut into small squares.
- To make a glace icing(optional)combine 1 1/2 cups icing sugar,2 tablespoons lemon juice and 1 teaspoon softened butter in a small bowl,stir with wood spoon until a spreadable consistency and spread over cake.
Nutrition Facts : Calories 153, Fat 7.2, SaturatedFat 4.3, Cholesterol 43.9, Sodium 57.9, Carbohydrate 19.8, Fiber 0.9, Sugar 9, Protein 2.5
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