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Passion Fruit and Coconut Crumble Cake

Passion Fruit and Coconut Crumble Cake

By OcadoLifePublished on 09 February 2022A 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.