A simple lemon-coconut cake with passionfruit.
Ingredients
Base
- 150 g butter
- 60 g powdered sugar + for decoration
- 1 teaspoon vanilla extract
- 200 g flour
- 1 teaspoon grated lemon zest
Top
- 100 g flour
- 1/2 teaspoon baking powder
- 70 g desiccated coconut
- 3 eggs
- 150 g sugar
- Pulp of 4 passionfruits (or 120 ml canned passionfruit pulp)
- 2 tablespoons lemon juice
Preparation
Base Preheat the oven to 180°C (350°F). Grease a small baking tin (21 x 28 cm) with butter and line with parchment paper. Cut the butter into pieces and let it soften in a bowl for half an hour. Add powdered sugar, vanilla, and lemon zest, then beat with a mixer until light and fluffy. Add flour and mix well. Spread the batter into the baking tin, smooth the surface, and place in the oven. Bake for about 15 – 20 minutes until golden brown. Remove from the oven but keep the oven on.
Top In a bowl, mix flour and baking powder, then add desiccated coconut. In another bowl, whisk eggs with sugar using a fork. Add passionfruit pulp and lemon juice to the eggs, mix well. Add the dry ingredients and gently fold until no raw flour is visible. Spread the mixture over the baked base and return to the oven. Bake for about 20 minutes or until set (it may be slightly moist but not liquid; it will firm up slightly upon cooling). Dust with powdered sugar before serving.
