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Passion Fruit and Coconut Crumble Cake

Passion Fruit and Coconut Crumble Cake

By OcadoLife
Published on 09 February 2022
A tropical treat, this Passion Fruit and Coconut Crumble Cake from food writer Silvana Franco is wonderfully tangy and light, and sandwiched together with a luscious mascarpone cream. When slicing the cake in half, try scoring a guideline around the edge with a small sharp knife to help ensure an even cut. Serve with friends and a cup of afternoon tea.
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Time and servings

1 hr 45 minsTotal time
12Servings
1 hr 45 minsCooking time

Ingredients

  • 250 g of salted butter, softened, plus extra for the tin
  • 6 passion fruit, halved
  • 270 g of caster sugar
  • 2 tsp of vanilla bean paste
  • 5 medium eggs
  • 250 g of self-raising flour
  • 1 orange, zested and juiced
  • 2 tbsp of icing sugar, plus extra to dust
  • 30 g of unsalted butter, diced
  • 30 g of plain flour
  • 30 g of desiccated coconut
  • 250 g of mascarpone
  • 1 tsp of vanilla bean paste

Method

  • Step 1

    Preheat the oven to 160°C/140°C fan/gas 3. Grease the base and sides of a 20cm round cake tin with butter and line the base with baking paper.

  • Step 2

    Use a spoon to scoop out the first 4 passion fruit into a sieve set over a bowl. Rub the pulp into the sieve to collect the juice; discard the seeds.

  • Step 3

    Whisk the butter, 250g sugar and vanilla in a bowl until fluffy. Beat in the eggs, 1 at a time, then the passion fruit juice. Beat in the flour and zest. Spoon into the tin; smooth the top.

  • Step 4

    Make the crumble: rub the butter into the flour until clumpy, then stir in the coconut and remaining sugar. Scatter over the cake. Bake for 1-1¼ hrs (cover with foil if it starts to look dark) until a skewer inserted comes out clean. Cool in the tin for a few mins; transfer to a rack to cool completely.

  • Step 5

    In a bowl, beat the mascarpone, icing sugar and vanilla. Stir in the orange juice and pulp from the last 2 passion fruit (including the seeds).

  • Step 6

    Cut the cake in half horizontally, spread the base with the mascarpone mix; replace the top half and dust with a little icing sugar. Leftovers will keep in the fridge for 3 days.